Carrot, Potato & Chestnut Soup with Bacon Crumble

Preparación

1. 1

   Peel and dice the potatoes and carrots into small cubes.

2. 2

   Roughly chop the cooked, peeled chestnuts.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the diced potatoes and carrots, and sauté for 5 minutes until they begin to soften.

4. 4

   Add the chopped chestnuts and sprinkle in the flour. Stir well to coat the vegetables and chestnuts with the flour.

5. 5

   Pour in 800 ml of water, add the sugar, and season with salt and black pepper to taste. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

6. 6

   While the soup is simmering, cook the bacon in a dry skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into small pieces.

7. 7

   Once the vegetables are soft, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.

8. 8

   Taste and adjust seasoning if needed. Reheat gently if necessary.