Chestnut, bacon & parsnip soup

• chopped rashers smoked streaky bacon4
• olive or rapeseed oil↗drizzle of
• chopped onion1
• crushed garlic clove1
• peeled and chopped parsnips6
• chicken stock cube↗1
• milk↗400ml ml
• thyme sprigs↗leaves from 4
• cooked, chopped chestnuts200g g

Step-by-step instructions

1. 1

   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.