Chestnut and Bacon Soup

Ingredients:
1 x 1lb packet of vacuum packed chestnuts
1 x ½ leeks
1 x ½ large white onion
4 x sticks of celery
1 x clove of garlic
8oz smoked back bacon
3oz butter
3oz plain flour
8oz double cream
3pts of white stock (stock cube optional but be
careful with seasoning)
1 x shot of Bourbon

Method:
1. In a heavy bottomed pan heat gently the butter.

2. Add chestnuts, roughly chopped leeks, onions, celery, garlic and bacon.

3. Cook slowly for 10 minutes.

4. Add the flour and cook for another minute then add the warm stock.

5. Simmer slowly for a minimum of 2 hours.

6. Blend the soup though it is nicer if not completely smooth.

7. Add half of the double cream.

8. Check seasoning remember bacon contains salt so do not over do.

9. Half whisk the remaining cream and flavour with Bourbon (Jack Daniels)

10. Serve in warm bowls with Bourbon cream floating on topped and chopped parsley or chervil.

Lovely full flavoured soup, wintery but not too heavy.