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Chestnut, bacon & parsnip soup

Chestnut, bacon & parsnip soup

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A star rating of 4.2 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal265
low infat7g
saturates2g
carbs34g
sugars14g
fibre12g
protein9g
salt1.3g
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Ingredients

  • 4 chopped rashers smoked streaky bacon
  • drizzle of olive or rapeseed oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 6 peeled and chopped parsnips
  • 1 chicken stock cube
  • 400ml milk
  • leaves from 4 thyme sprigs
  • 200g cooked, chopped chestnuts

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

A star rating of 4.2 out of 5.14 ratings
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