Soups & Stews: Chestnut Soup with Bacon and Grated Parmesan

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 19 kcal


  • 250 g Chestnuts without skin
  • 2 tbsp Oil
  • 1 medium Chopped onion
  • 1,5 L Vegetable broth
  • Salt and pepper
  • 6 strips Toasted bacon
  • Parmesan cheese
  • Alpro soy


  • Unwind the chestnuts and chop them with a chopping knife.
  • Sweat the chopped onions in the oil, add the chopped chestnuts and fill up with vegetable stock, bring everything to a boil (depending on the desired consistency). Then puree, possibly salt and pepper and top it off with Alpro Soya.
  • Lightly toast the bacon strips in a pan and trap them on top of the soup.
  • At the table, slice the piece of Parmesan over the soup - a dream 😉
  • Side 5: baguette


Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Marinated Low-cooked Duck Legs

Egg Curry Spread