zoom Smoky chestnut, potato & Frankfurter soup

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    Smoky chestnut, potato & Frankfurter soup

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    Smoky chestnut, potato & Frankfurter soup

    by Ed Smith

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    200g smoked bacon lardons
    1 medium onion, finely chopped
    1 large carrot, finely chopped
    2 sticks celery, finely chopped
    1 tsp caraway seeds
    2 large cloves garlic, finely sliced
    1 tsp paprika
    3 bay leaves
    1 heaped tbsp tomato purée
    500g King Edward potatoes, peeled and cut into 1.5-2cm dice
    1/2 small white cabbage, shredded
    500ml chicken stock
    10g Cooks’ Ingredients Porcini Mushrooms
    180g pack cooked, peeled whole chestnuts
    200g classic beechwood smoked Frankfurters, cut into 1.5cm rounds
    Extra virgin olive oil, to serve
    Small handful flat leaf parsley, finely chopped

    Method

    1. Place a large saucepan or stock pot over a medium heat. Add the olive oil and bacon lardons, then cook for 5-8 minutes, stirring occasionally, until the lardons turn golden and crisp.

    2. Add the onion, carrot, celery and caraway seeds and reduce the heat to low. Gently cook the vegetables for 15 minutes, stirring occasionally, so their sweet flavours are drawn out and they become soft and glossy. Add the garlic, paprika and bay leaves, then sweat for 1-2 minutes before stirring in the tomato purée.

    3. Add the potatoes and cabbage to the pot, stir everything together until the potatoes are glistening, then pour in the stock and 500ml water. Add the porcini, then 2 /3 of the chestnuts, breaking them apart between forefinger and thumb before dropping them into the liquid. Bring to the boil, then reduce to a gentle simmer for 15 minutes. Add the Frankfurter pieces and simmer for a further 10-15 minutes, until piping hot throughout. The soup will thicken a little as the chestnuts and potatoes break down.

    4. Taste the broth and season generously with pepper, and cautiously with flaky salt (use smoked salt if you have it). Ladle the soup into bowls, breaking the remaining chestnuts into 1-2cm-sized pieces over each portion. Finish each bowl with a drizzle of peppery extra virgin olive oil and a scattering of parsley.

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    Cook's tip
    If there are fewer than four of you, this keeps well for up to three days (arguably, it improves). Cover and chill, then reheat until piping hot.

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