Chestnut and Bacon Soup

Name: Chestnut and Bacon Soup
Yield: Serves 6–8
Cuisine: British
Ingredients: 1 sprig of fresh rosemary; 2 tsp olive oil; 50 g butter; 2 celery sticks, diced; 2 carrots, diced; 1 large white onion, peeled and diced; 6–8 garlic cloves, peeled and crushed; extra virgin olive oil and freshly grated Parmesan, to serve; chicken stock or water, to cover; extra virgin olive oil and freshly grated Parmesan, to serve; 1 bay leaf; chicken stock or water, to cover; 1 tbsp tomato purée; 500 g prepared blanched chestnuts, roughly chopped; 150 g smoked bacon or pancetta, diced; 150 g smoked bacon or pancetta, diced; salt and pepper; salt and pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

A great winter soup. Chestnuts have a lovely sweetness to them. It’s quite a filling number, what with the bacon and Parmesan, so would be suitable as a supper dish in its own right.

Ingredients

6–8 garlic cloves, peeled and crushed
1 large white onion, peeled and diced
2 carrots, diced

Europe
United Kingdom
Winter
December
November
Gluten-free
Soup

Method

Sweat the garlic, onion, carrot and celery off in a saucepan in the butter and oil with the rosemary for 10 minutes. Season lightly at this point.

Add the diced pancetta and continue to cook for a further 10 minutes. Stir in the tomato purée and cook out for a further 2–3 minutes. Add the chopped chestnuts and allow to cook for a few minutes.

Finally add the bay leaf and chicken