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Chestnut Soup with Bacon & Kale
My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir fried kale... Lovely!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories per serving 293 kcal
Ingredients
- 1 small onion
- 2 medium garlic cloves
- 1 medium fresh carrot
- 9 oz potatoes (250 g)
- 9 oz cooked chestnuts (250 g)
- 3 cups chicken or vegetable stock (720 ml), warm
- a handful fresh kale sliced
- 4 thin slices salted bacon
- olive oil
- pepper
- salt
Instructions
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Peel, trim and clean the onion, carrot and garlic cloves. Chop them up finely and add them together with a good splash of olive oil to a large pan.
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Place the vegetables over medium heat and gently fry them for 5 minutes. Stir regularly. In the meantime peel and chop the potatoes. Add them together with the chestnuts and warm stock to the pan. Season with a little pepper and salt.
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Bring it all to a rolling boil and then turn the heat low. Then simmer the soup for 25 minutes until all the ingredients are tender. In the meantime grill the bacon until crispy.
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In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes.
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Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture.
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Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the soup into bowls. Garnish with the crumbled grilled bacon and the stir fried kale.