Recipe Details
Title Chestnut soup with bacon and thyme croutons
Author Delia Smith
Portions 4
Created 16th February 2015 08:40 am
Weight (Per Portion)

One portion of this dish weighs approximately 497.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Nuts, chestnuts200 Gram
Celery1 Unit
Onions, raw1 Small
Carrots1 Small
Stock, vegetable, liquid1.2 Litre
Pepper, black1 Pinch
Pork, bacon, back, raw250 Gram
Bread, white, sliced110 Gram
Oil, olive4 Tablespoon
Salt, sea1 Pinch
Thyme, fresh0.5 Tablespoon
Special Dietary Requirements Suitability
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