Chestnut Soup with Bacon and Thyme Croutons

A wonderfully simple blended chestnut soup — everything goes in one pot, simmers for 45 minutes, then gets blitzed smooth. The bacon and thyme croutons on top are what make it.

Ingredients

Soup:

• 100 g cooked and peeled whole chestnuts
• 1 stick celery, trimmed and chopped
• ½ small onion, chopped
• ½ small carrot, peeled and chopped
• 600 ml ham or vegetable stock
• salt and freshly milled black pepper

Croutons:

• 1 rasher bacon, derinded and very finely chopped
• 55 g stale white bread, cut into small cubes
• ½ tsp finely chopped fresh thyme leaves
• 2 tbsp olive oil

Method

1. Simmer the soup

1. Place the chestnuts, celery1 stick celery, trimmed and chopped, onion½ small onion, chopped, carrot½ small carrot, peeled and chopped, and stock into a large saucepan.
2. Season lightly with salt and pepper.
3. Bring to simmering point, put a lid on, and simmer very gently for 45 minutes.

2. Make the croutons

1. Heat the olive oil2 tbsp olive oil in a large frying pan over medium heat.
2. Add the bacon1 rasher bacon, derinded and very finely chopped and cook gently for 5 minutes.
3. Turn the heat up high, add the bread cubes and thyme, and toss constantly until the bread and bacon1 rasher bacon, derinded and very finely chopped are deep golden brown and very crisp.
4. Tip out onto kitchen paper to drain.

3. Blend and serve

1. Allow the soup to cool slightly, then blend until smooth. Work in batches if needed.
2. Return to the pan, reheat gently, and season to taste.
3. Serve in warmed bowls with the croutons, bacon1 rasher bacon, derinded and very finely chopped, and thyme scattered over.