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Chestnut and Bacon Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Quick to fix
Type: Soups and Stews

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
Chestnut and Bacon Soup photo

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  1. 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.
  2. 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.
  3. 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.
  4. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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