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Chestnut, Parsnip & Bacon Soup

A smooth and creamy winter soup, topped with crispy bacon pieces – serve with crusty bread for a delicious and warming starter.

Yew Restaurant @ Lyrath Estate Hotel
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Soup
Cuisine Irish
Servings 6
Calories 292 kcal


  • 4 rashers chopped smoked streaky
  • olive oil
  • 1 onion chopped white
  • 1 garlic clove crushed
  • 1 chicken stock cube
  • 6 parsnips peeled & rough chopped large
  • 400 ml milk
  • 600 ml water
  • 4 sprigs thyme leaf
  • 200 gr chestnuts chopped cooked


  • Fry off the bacon in your pot tillo crisp, remove half of it and set it aside for later.
  • Add to your pot the onion and garlic, cook out for about 2 to 3 minutes.
  • Add the parsnips and cook out for a further 5 minutes.
  • Now add your stock cube, milk, water, thyme and chestnuts. Cover your pot and simmer for approx 30 minutes.
  • Blitz with a hand blender or in a foos processer, season to taste.
  • Your soup is now ready to be served, garinsh with the bacon you set aside at the beginning of the cooking process.


Calories: 292kcalCarbohydrates: 48gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 16mgSodium: 148mgPotassium: 886mgFiber: 8gSugar: 12gVitamin A: 148IUVitamin C: 42mgCalcium: 147mgIron: 1mg
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