Chestnut Port Soup

Ingredients

• 240 g Chestnuts
• 200 ml Port Extract
• 1 tbsp Chicken Stock Mix
• 2 tsp Sage dried
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 350 ml Water
• 50 ml Cream
• 1 stick Celery , chopped
• 2 tbsp Olive Oil
• 80 g Pancetta or Bacon , diced
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Butter

1. In a pan on medium heat, melt butter and oil. Add celery and cook until soft.
2. Add Chestnuts (drained) and sage and cook for 2 minutes. Add Port extract and cook until port has reduced.
3. Add water and chicken stock mix. Bring to boil and reduce heat to a simmer.
4. Add garlic powder, onion powder, salt and pepper. Stir and simmer for 30 minutes.
5. While simmering, on a separate pan, cook bacon and set aside.
6. Remove the soup from heat and puree until smooth with a hand blender. Return to heat add cream and stir.
7. Cook for a few minutes. Serve and sprinkle with bacon.