A warming chestnut and bacon soup that’s so easy to make and freeze ahead – perfect for a Christmas or winter supper.
- 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
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.
Pour 1 litre (1¾ pints) water into the pan and add the chestnuts, stockcubes and thyme.
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.
Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender.
Add seasoning to taste. Leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months.
To serve – Allow the soup to defrost overnight, then bring to the boil before serving.
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.