Chestnut soup with bacon and thyme croutons



●   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



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
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.

The proof is in the pudding!

Join us for lunch and we'll show you how we can shake up your food offering.