554. CHESTNUT SOUP with BACON and THYME CROUTONS

Serves 4


8 oz (225 g) peeled chestnuts – approximately 1 lb (450 g) unpeeled weight
1 stick celery, chopped
1 small onion, chopped
1 small carrot, chopped
2 pints (1.2 litres) Ham Bone Stock (click here for recipe)
salt and freshly milled black pepper

For the croutons:
4 oz (110 g) stale white bread, cut into small cubes
4 tablespoons olive oil
1 rasher bacon, very finely chopped
½ level teaspoon finely chopped fresh thyme leaves

To make the soup, you simply place all the ingredients in a large saucepan, season discreetly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.

While that's happening you can prepare the croutons. Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.

Turn them out on to some absorbent kitchen paper. Then, as soon as the soup is ready, transfer it to a blender and purée until smooth. Re-heat it in the rinsed-out pan and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.


courtesy of: Delia Smith, Delia Smith’s Christmas and The Delia Collection: Soup