Chestnut and bacon soup

Special equipment • blender or food processor

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

9oz (250g) bacon or pancetta, chopped into bite-sized pieces

4 garlic cloves, finely chopped

1 tbsp rosemary leaves, finely chopped

sea salt and freshly ground black pepper

3 x 7oz (200g) packs roasted chestnuts, chopped

4 cups hot chicken stock

Method:

1 Heat the oil in a large pan, add the onions, and cook over low heat for 5–8 minutes or until soft. Add the bacon or pancetta and cook for 5 minutes or until crispy. Stir in the garlic and rosemary, then season with salt and freshly ground black pepper.

2 Stir in the chestnuts, pour in the stock, and bring to a boil. Lower the heat and simmer for 15–20 minutes. Using a slotted spoon, remove a few spoonfuls of the bacon and set aside. Purée the rest of the soup in a food processor or blender. Season again with salt and freshly ground pepper if needed, then add the reserved bacon pieces.

3 Let cool completely, then transfer to a freezerproof container. Make sure the bacon pieces are covered, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a saucepan, and heat until piping hot. Add a little hot water if the soup is too thick. Serve with a drizzle of extra virgin olive oil and some fresh crusty bread.

Chestnut and bacon soup