Chestnut Soup with Bacon & Kale
Last month while visiting Florence (IT) my husband ordered chestnut stuffed ravioli in a butter and sage sauce. But if he though I wouldn’t be touching it, he was wrong. I loved the sweet ravioli to bits. So I bought a bunch of fresh chestnuts at my local supermarket once back home and roasted them. Turned them in a delicious chocolate cake and this soup! It is a rather sweet soup, similar to parsnip soup. The bacon and kale were added for crunch. Delish.
Love cooking with chestnuts? How about baking? Then check out my chestnut cupcakes with buckwheat!
- 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
- 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.
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.
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.
- In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes.
- Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture.
- 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.