Christmas special
Ingredients
- 25 g butter
- 1 onion roughly chopped
- 2 smoked streaky bacon rashers diced
- 250 g potato diced
- 1 litre chicken stock or turkey stock
- 100 g vacuum-packed peeled chestnuts
- large pinch of grated nutmeg
- 250 g Brussels sprouts sliced
- salt and pepper
- 4 smoked streaky bacon rashers grilled and diced, to garnish
Instructions
- Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the bacon and potato, toss in the butter then cover and fry for 5 minutes until just beginning to brown.
- Pour on the stock, crumble in the chestnuts, then add the nutmeg and salt and pepper. Bring to the boil, then cover and simmer for 30 minutes. Add the sliced sprouts and mix into the stock, then cover and simmer for 5 minutes until they are tender but still bright green.
- Allow the soup to cool slightly, reserve a few sprout slices for the garnish, then purée it in batches in a blender or food processor until green specks can still be seen. Pour back into the saucepan and reheat. Taste and adjust the seasoning if needed. Garnish with the remaining Brussels sprouts and bacon.
Notes / Tips / Wine Advice:
For chestnut & mushroom soup, omit the Brussels sprouts and add 250 g (8 oz) sliced cup mushrooms after frying the potatoes and bacon and cook for 2–3 minutes, stirring frequently. Add the stock, chestnuts, nutmeg and salt and pepper, then bring to the boil and cook for 30 minutes. Purée and reheat the soup and serve garnished with cream, bacon and chestnuts as above.
