Thanksgiving 2018: How to make chestnut, bacon and porcini soup

This typically sweet and nutty soup gets its earthy taste from porcini mushrooms and sage. Ideal as a starter for your Thanksgiving feast. Serve with cornbread croutons for an extra nod to our American friends

(Beverley Hicks)

Chestnut, bacon and porcini soup

Serves 6

1 tbsp coconut oil
100g smoked streaky bacon, finely chopped
3 large garlic cloves, minced
1 medium onion, diced
1 large carrot, diced
1 stick celery, diced
Small handful fresh sage leaves
400g vacuum-packed chestnuts, roughly chopped
10g dried porcini mushrooms
1 bay leaf
1l vegetable stock
Himalayan pink sea salt and freshly ground white pepper

Soak the dried mushrooms in a cup of boiling water for 5 minutes. Melt the coconut oil in a large saucepan, add the chopped bacon and cook over a medium heat until just starting to brown.

Add the onions, garlic, carrot, celery and sage and cook for about 5 minutes until all the vegetables have softened.

Remove the mushrooms from their soaking liquid and chop finely, they will have produced a dark, flavourful liquid that should not be thrown away.

The mushrooms release grit while soaking which will have fallen to the bottom of the cup. You do not want to add this grit to your soup so strain the liquid through a coffee filter or paper towel. Add the liquid to the pan of vegetables along with the chopped mushrooms, chestnuts, bay leaf and stock. Bring to the boil then reduce the heat and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf and one cup of the soup and blend the remaining soup thoroughly. Return the cup of soup to the pan and stir in. Season to taste with salt and freshly ground white pepper.

Serve with cornbread croutons or toasted cornbread.

Follow Beverley Hicks @thelittlechelseakitchen