Chestnut and Bacon Soup
Chestnut and bacon soup is a breeze to make, and freezes just as easily!
Prep Time: 15M
Cooking Time: 30M
Serves: Serves 8
- 2 tbsp olive oil
- 2 onions, finely chopped
- 9oz (250g) bacon or pancetta, chopped into bite-size pieces
- 4 garlic cloves, finely chopped
- 1 tbsp rosemary leaves, finely chopped
- sea salt and freshly ground black pepper
- 3 × 7oz (200g) packs roasted chestnuts, chopped
- 4 cups hot chicken stock
- Heat the oil in a large pan, add the onions, and cook over low heat for 5-8 minutes or until soft. Add the bacon or pancetta and cook for 5 minutes or until crispy. Stir in the garlic and rosemary, then season with salt and freshly ground black pepper.
- Stir in the chestnuts, pour in the stock, and bring to a boil. Lower the heat and simmer for 15-20 minutes. Using a slotted spoon, remove a few spoonfuls of the bacon and set aside. Purée the rest of the soup in a food processor or blender. Season again with salt and freshly ground pepper if needed, then add the reserved bacon pieces.
- Let cool completely, then transfer to a freezer-proof container. Make sure the bacon pieces are covered, seal, and freeze for up to 3 months.
- To serve, defrost overnight in the refrigerator, transfer to a saucepan, and heat until piping hot. Add a little hot water if the soup is too thick. Serve with a drizzle of extra virgin olive oil and some fresh crusty bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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