THOUSAND Pound Wine Bar & Store head chef Simon Arkless shares a recipe for this winter warmer.
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Bacon, cabbage and lentil soup with chestnut cream
Serves 6
Ingredients
- 1-2 tbsp olive oil (duck fat makes a wonderful substitute if you have it)
- 1 carrot, diced finely
- 1 onion, diced finely
- 1 celery stalk, diced finely
- 150g smoked streaky bacon or pancetta , cut into 2-centimetre lengths
- 1/2 Savoy cabbage, core and outer leaves removed, finely shredded
- 500g green French-style lentils, well rinsed
- 1.75 litre chicken stock
- 4 sprigs of fresh thyme
- 2 fresh bay leaves
- 150ml thickened cream
- 1/2 bunch of chives, finely snipped
- 100g peeled, cooked chestnuts
- Salt and pepper to taste
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Method
Heat the oil in a large, heavy-based saucepan and when hot, add the carrots, onion, celery and herbs. Sweat the vegetables for 5 minutes.
Add the bacon and fry until the fat starts melting. Stir in the cabbage, lentils and the stock.
Bring to the boil, then simmer for 15-20 minutes or until the lentils are cooked.
Crush the chestnuts with the back of a spoon or a mortar and pestle.
Whip the cream until it forms peaks, fold through the chestnuts and chives and season to taste.
Divide the soup between six warm bowls and add a dessert spoon of chestnut cream to each.
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