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Sprouts chestnut and bacon soup




Source of Recipe


the web


List of Ingredients




300g/11oz sprouts, trimmed
1 medium onion, chopped
2 white leeks, rinsed and chopped
40g/2oz butter
1 litre/2 pints vegetable stock
Salt and pepper
100g/4oz chestnuts, blanched, peeled and crumbled
4 rashers of smoked bacon
2 small potatoes



Recipe



Sweat the onion and leeks in the butter, then add the sprouts and potatoes, peeled and diced. Cook for a further 10 minutes, add the vegetable stock and cook for 40 minutes. Pour the soup into a food processor or liquidiser to blend until smooth. Return the soup to the rinsed-out pan, reheat gently and adjust for seasoning. In the meantime, dice the bacon and cook with a little oil until very crispy. Drain and place on a paper towel to remove all the fat. Pour the soup on each plate, garnish with some of the bacon and chestnut.