Go Back
+ servings
bowl of Brussel sprout soup with bacon
Print Recipe
5 from 2 votes

Brussel sprout soup with crispy bacon and chestnut

A hearty soup packed with flavor - you'll never think Brussels sprouts are boring again.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 2 -3
Calories: 426kcal
Author: Caroline's Cooking
Save

Ingredients

  • 2 slices smoked bacon (streaky) or 3, if you want a little more
  • ½ onion small/medium
  • 8 oz potatoes 210g
  • 10 oz Brussels sprouts 285g
  • 1 ½ cups stock 360ml, chicken or vegetable, possibly a little more
  • ¼ teaspoon ground nutmeg (optional)
  • salt and pepper to taste

To top

  • 3 slices smoked bacon cut in small slices
  • 6 cooked chestnuts approx, broken into chunks

Instructions

  • Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
  • Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
  • Allow the vegetables to sweat for around 10min until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
  • Add the stock, nutmeg and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
  • Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Once the fat starts to render, add the chestnuts. Continue to cook until both are crispy, stirring now and then.
  • Remove the soup pan from the heat and puree the soup in a blender/with a stick/ immersion blender.
  • Serve the soup with the crispy bacon and chestnuts on top.

Notes

I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
If you find the soup a little too thick after blending, add some additional stock. 

Nutrition

Calories: 426kcal | Carbohydrates: 43g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 1117mg | Potassium: 1290mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1445IU | Vitamin C: 145.6mg | Calcium: 100mg | Iron: 6mg