Best Chestnut Bacon Parsnip Soup Recipes

CHESTNUT SOUP WITH BACON AND CHIVES

Chestnut Soup with Bacon and Chives image

Provided by Susan Spungen

Categories Soup/Stew Thanksgiving Bacon Chestnut Chive Sponsor

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish

Steps:

In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

CHESTNUT, BACON & PARSNIP SOUP

Chestnut, bacon & parsnip soup image

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Provided by Cassie Best

Categories Dinner, Lunch, Soup, Starter, Supper

Time 1h

Number Of Ingredients 9

Ingredients

4 chopped rashers smoked streaky bacon
drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
400ml milk
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts

Steps:

Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Nutrition Facts : Calories 265 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium