Name: Chestnut, bacon & parsnip soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: British
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

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Chestnut, bacon & parsnip soup

Chestnut, bacon & parsnip soup

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.18 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal265
fat7g

low
saturates2g
carbs34g
sugars14g
fibre12g
protein9g
salt1.3g

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.

Recipe from Good Food magazine, December 2014

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A star rating of 4 out of 5.18 ratings

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