Chestnut soup with bacon and thyme croutons

 

Ingredients

●   400g cooked and peeled whole chestnuts
●   2 sticks of celery chopped and trimmed
●   2 small onions chopped
●   2 small carrots peeled and chopped
●   2 1/2 litres of ham or vegetable stock
●   Salt and freshly milled black pepper

For the croutons
●   2 rashers of bacon with the rind removed and very finely chopped
●   1 tsp. finely chopped freshy thyme leaves
●   220g stale white bread cut into small cubes
●   8 tbsp. olive oil

 

Method

Soup:
Place all the ingredients into a large saucepan, season lightly with the salt and pepper and bring up to simmering point. Cover and simmer for 45 minutes
Croutons:
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes. Turn the heat up to it’s highest setting, add the cubes of bread, together with the thyme and toss them around until they and the bacon have turned a deep golden brown colour and become very crisp and crunchy.

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