Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
1tbsp Mr Hugh’s rapeseed oil
1 onion, peeled and chopped
4-6 rashers smoked streaky bacon, chopped
1 stick celery, chopped
2 carrots, peeled and chopped
200g packet vacuum-packed chestnuts
2 vegetable stock cubes
1 level tbsp chopped fresh thyme
Salt and freshly ground black pepper
2 rashers streaky bacon
Few sprigs of thyme
Heat the Mr Hugh’s rapeseed oil in a large pan, add the onion, bacon, celery and carrots and cook over a medium heat for about 7-10 mins, stirring occasionally until vegetables have softened.
Pour 1 litre water into the pan and add the chestnuts, stockcubes and thyme.
Bring the mixture to the boil, then reduce the heat and cover the pan. Simmer gently for about 20-30 mins, until the vegetables are tender.
Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender. Season as preferred.
Cut the rashers of bacon into strips and cook them in a hot frying pan until crisp and place on top of the soup, with a couple of small sprigs of thyme. Sprinkle some freshly ground black pepper over and serve.
Alternatively, leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months. Allow the soup to defrost overnight, then bring to the boil before serving.