Recipe Details
| Title | Chestnut soup with bacon and thyme croutons |
|
| Author | Delia Smith | |
| Portions | 4 | |
| Created | 16th February 2015 08:40 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 497.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Nuts, chestnuts | 200 Gram |  |
| Celery | 1 Unit |  |
| Onions, raw | 1 Small | |
| Carrots | 1 Small | |
| Stock, vegetable, liquid | 1.2 Litre | |
| Pepper, black | 1 Pinch | |
| Pork, bacon, back, raw | 250 Gram | |
| Bread, white, sliced | 110 Gram |  |
| Oil, olive | 4 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Thyme, fresh | 0.5 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 407 |  |
| Protein | 33.25% | |
| Other Carbohydrate | 19.16% | |
| Sugar | 7.04% | |
| Fat Saturated | 21.73% | |
| Fat Unsaturated | 34.03% | |
| Fiber | 14.75% | |
| Sodium | 85.56% | |
| Salt | 89.53% | |
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Recipe Method
1.To make the soup, place all the ingredients in a large saucepan, season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes - cooked and peeled nuts, trimmed and chopped celery stick and onion, stock and a peeled and chopped carrots 2. Prepare the croutons. Heat the oil in a large frying pan and cook the bacon (derinded and very finely chopped) gently for 5 minutes, turn the heat up to its highest setting. 3.Add the cubes of stale white bread, together with the finely chopped thyme, and toss around (keeping them constantly on the move) until its turned, together with the bacon into a deep golden brown colour and become very crisp and crunchy. 4. Turn them out on to some absorbent kitchen paper. 5. As soon as the soup is ready, allow it to cool slightly, transfer it to a blender and pur