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Soups & Stews: Chestnut Soup with Bacon and Grated Parmesan

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Soups & Stews: Chestnut Soup with Bacon and Grated Parmesan

The perfect soups & stews: chestnut soup with bacon and grated Parmesan recipe with a picture and simple step-by-step instructions.

  • 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
  1. Unwind the chestnuts and chop them with a chopping knife.
  2. 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.
  3. Lightly toast the bacon strips in a pan and trap them on top of the soup.
  4. At the table, slice the piece of Parmesan over the soup – a dream 😉
  5. Side 5: baguette
Dinner
European
soups & stews: chestnut soup with bacon and grated parmesan

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Written by John Myers

Professional Chef with 29 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.

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