Name: Chestnut and bacon soup recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves: 4
Cuisine: British
Ingredients: 1tbsp sunflower oil; 1 onion, peeled and chopped; 4-6 rashers smoked streaky bacon, chopped; 1 stick celery, chopped; 2 carrots, peeled and chopped; 200g packet vacuum-packed chestnuts; 2 vegetable stock cubes; 1 level tbsp chopped fresh thyme; Salt and freshly ground black pepper; 2 rashers streaky bacon; Few sprigs of thyme

By GoodtoKnow

published 20 July 2019

A warming chestnut and bacon soup that's so easy to make and freeze ahead - perfect for a Christmas or winter supper.

Take a look at our guide on how to cook chestnuts perfectly for your seasonal bites and treats!

Ingredients

1tbsp sunflower oil
1 onion, peeled and chopped
4-6 rashers smoked streaky bacon, chopped
1 stick celery, chopped
2 carrots, peeled and chopped
200g packet vacuum-packed chestnuts
2 vegetable stock cubes
1 level tbsp chopped fresh thyme
Salt and freshly ground black pepper
2 rashers streaky bacon
Few sprigs of thyme

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Method

Heat the oil in a large pan,add the onion, bacon, celery and carrots and cook over a medium heat for about 7-10 mins, stirring occasionally until vegetables have softened.
Pour 1 litre (1¾ pints) water into the pan and add the chestnuts, stockcubes and thyme.
Bring the mixture to the boil, then reduce the heat and cover the pan. Simmer gently for about 20-30 mins, until the vegetables are tender.
Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender.
Add seasoning to taste. Leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months.
To serve - Allow the soup to defrost overnight, then bring to the boil before serving.
Cut the rashers of bacon into strips and cook them in a hot frying pan until crisp and place on top of the soup, with a couple of small sprigs of thyme. Sprinkle some freshly ground black pepper over.

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