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chestnut soup with bacon


Ingredients

butter (unsalted) 40 gram
knob celeries 100 gram (cubed)
chestnuts 400 gram
vegetable stock 700 ml
laurel 1 leaf
salt 1 pinch
pepper 1 pinch
cayenne pepper 1 pinch
cream 150 ml
bacon (lean) 8 rasher
whipped cream 30 ml

Preparation

  1. Heat 30g of butter in a pan. Add the celery cubes and quickly fry (without letting them to turn brown), then add the chestnuts and quickly fry as well.
  2. Add the vegetable stock and the laurel leaf, then season to taste with salt, pepper and cayenne pepper.
  3. Cover the liquid with a piece of baking paper cut to fit the pan, then leave to simmer for approx. 25 minutes (until the chestnuts are soft).
  4. Meanwhile, cut the rashers of bacon into thin strips (of approx. 5 mm) and fry in a (second) pan in the remaining butter, until crispy.
  5. After 25 minutes (when the soup is ready), add the cream to the soup, and bring to boil. Blend the soup (in a kitchen blender) and season to taste with salt and pepper.
    6. Serving suggestionServe the soup on a plate (or in a soup bowl) with a dollop of whipped cream and some crispy bacon strips.
    6. Rating: 3.33/5 (9 votes)
    • Rating 3.33/5
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