for 4 person

Soup

1 tbsp	butter
1	onion, finely chopped
150 g	parsnips, cut into pieces
200 g	frozen peeled chestnuts, defrosted
1 ¼ litre	vegetable bouillon

Topping

80 g	bacon strips, finely chopped
50 g	frozen peeled chestnuts, defrosted, roughly chopped
1	organic orange, use a little grated zest
5 sprig	thyme, leaves torn off
1 pinch	salt
2 tbsp	crème fraîche

How it's done

Soup

Heat the butter in a pan. Sauté the onion and parsnips for approx. 3 mins. Add the chestnuts, cook briefly, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft. Blend the soup.

Topping

Gently fry the bacon and chestnuts in a frying pan until crispy, without adding any oil. Add the orange zest and thyme, season with salt, mix. Plate up the hot soup, season with salt, top with the crème fraîche, bacon and chestnuts.

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