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Cream of Chestnut Soup with Crispy Bacon


A lovely fresh tasting soup with succulent crispy bacon.

Preparation time: 5 minutes

Cooking time: 45 minutes


Serves: 4 people

  • 1 - Bay Leaves
  • 750 g Chestnuts
  • 200 ml SuperValu Cream
  • 2 sprigs SuperValu Fresh Thyme
  • 1 pinch SuperValu Ground Nutmeg
  • 1 - SuperValu Leek
  • 2 - SuperValu Potatoes
  • 1 - SuperValu Shallots
  • 8 slices SuperValu Smoked Bacon Rashers
  • 0 - SuperValu Whole Black Peppercorns
  • 1 L Water
    Or Chicken stock


  1. Wash, peel and chop the vegetables, then place them in a saucepan and cover with the water or chicken stock. Add the thyme and bay leaf. Cook for 15 minutes over a medium heat.
  2. Add most of the chestnuts (keep a few back to garnish) and season with salt and pepper. Simmer for a further 30 minutes. Add the cream. Transfer to a blender or use a hand blender to blitz the soup until smooth.
  3. While the soup is simmering, preheat the oven to 180°C/350°F/ gas mark 4.
  4. Pat the bacon dry, then place between two baking trays to keep it flat and crispy. Cook in the oven for 6 to 8 minutes, until crispy, then chop into small pieces.
  5. Add a pinch of nutmeg, if using, and stir it in. Divide the soup between the bowls, sprinkle with bacon pieces and the reserved chestnuts and serve immediately.

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