Chestnuts are full of protein and energy. Although they’re only available during the colder months, they are easy to preserve buy peeling, cooking, and storing in airtight bags. This soup also keeps in the fridge for a couple of days, and is a great snack if you’re feeling peckish. It’s filling and very hearty, and best of all, the vegetables in this recipe are easy to grow at home. Bacon lardons are equally cheap from the butchers, and are only an optional garnish.
Ingredients
Bacon lardons
5 Sticks of celery
1 Large white onion
1 Large leek
1 Medium sized carrot
Approximately 30 peeled and roasted chestnuts
Sprigs of Thyme
Rapeseed oil
Salt & pepper to season
Method
Chop up the vegetables into small chunks. Fry in a small amount of oil, on a high heat till the vegetables turn brown, but do not burn. This requires constant stirring. Add the chestnuts and the thyme leaves, and continue to stir for a further 5 minuets. Cover with water and bring to the boil. Turn the heat down and simmer on a low heat for 30 minuets. Leave to cool down, before blending.
In this time, get on frying the bacon lardons in a very hot pan. There is no need to add oil, as the fat on the lardons should be sufficient. Once crisped up, turn out onto some kitchen towels. Blend the soup in a blender. Return to the pan and heat up again. Serve with the lardons, and optional croutons or bread.
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