Chestnut And Bacon Soup (oamc)

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 1 onion, peeled and chopped
• 4 -6 slices smoked streaky bacon, chopped
• 1 stick celery, chopped
• 2 carrots, peeled and chopped
• 7 ounces vacuum-packed chestnuts
• 2 vegetable stock cubes
• 1 tablespoon fresh thyme, chopped
• salt and freshly ground black pepper
• 2 slices streaky bacon
• 3 sprigs thyme

Recipe

• 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 minutes,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.