Chestnut Bacon Parsnip Soup Food

CHESTNUT, BACON & PARSNIP SOUP

Steps:

• Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

CHESTNUT SOUP WITH BACON AND CHIVES

Steps:

• In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
• Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
• Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

BACON AND PARSNIP SOUP

Steps:

• Heat the butter and the oil in a large pan.
• Add the onion, carrot and parsnip and cook gently for 5-6 minutes until softened but not browned.
• Add the bacon and stock and bring to the boil.
• Simmer for 25-30 mins until the vegetables are completely soft.
• Puree the soup in a blender until smooth and return to the pan. You may have to do this in batches.
• Add pepper to taste, the bacon is fairly salty, so you probably won't need to add extra salt to the soup.
• Serve hot with croutons and a swirl of cream if desired.