Search

Chestnut and bacon soup

(37 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
bacon and chestnut soup
bacon and chestnut soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

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

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

Method

  1. 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.
  2. Pour 1 litre (1¾ pints) water into the pan and add the chestnuts, stockcubes and thyme.
  3. 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.
  4. Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender.
  5. Add seasoning to taste. Leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months.
  6. To serve - Allow the soup to defrost overnight, then bring to the boil before serving.
  7. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 223(kcal)
  • Fat 13.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(37 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99