Meals and Courses

  • 25 g (1 oz) butter
  • 1 onion, roughly chopped
  • 2 smoked streaky bacon rashers, diced
  • 250 g (8 oz) potato, diced
  • 1 litre (1¾ pints) chicken or turkey stock (see page 10)
  • 100 g (3½ oz) vacuum-packed peeled chestnuts
  • large pinch of grated nutmeg
  • 250 g (8 oz) Brussels sprouts, sliced
  • salt and pepper
  • 4 smoked streaky bacon rashers, grilled and diced, to garnish

Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened. Add the bacon and potato, toss in the butter then cover and fry for 5 minutes until just beginning to brown.

Pour on the stock, crumble in the chestnuts, then add the nutmeg and salt and pepper. Bring to the boil, then cover and simmer for 30 minutes. Add the sliced sprouts and mix into the stock, then cover and simmer for 5 minutes until they are tender but still bright green.

Allow the soup to cool slightly, reserve a few sprout slices for the garnish, then purée it in batches in a blender or food processor until green specks can still be seen. Pour back into the saucepan and reheat. Taste and adjust the seasoning if needed. Garnish with the remaining Brussels sprouts and bacon.

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