Chestnut Potato Smokey Bacon Soup & a Photography Workshop
Last week I organised a food photography workshop with Sean Shadbolt for a gang of food bloggers (Plum Kitchen, Toast, D’lish, Couscous & Consiousness, Nourish and myself. We are all keen to learn new skills and I think we all took a lot of new knowledge away from the four hour workshop. I discovered tools on my camera I never knew where there, what I was most excited about was learning about how to shoot in less light or under tungsten lighting. Since we are heading for winter in New Zealand This has always meant my photography has been limited to weekends only since I work a full time job and it is dark on leaving home and returning. This photo I took with the last vestiges of light at 5.30pm, it’s not quite where I want it and I still need lots of practice with my new knowledge but prior to the workshop I would have been able to produce a photo at all with so little light. Thanks Sean.
- 4 medium potatoes, peeled & diced
- 1 large onion, sliced
- 100g roasted peeled chestnuts
- 100g smokey bacon
- 4 cups vegetable stock
- Salt & Pepper to season
- olive oil
- In a large pan pour a few tablespoons of olive oil and saute the bacon. remove from the pan and allow to cool
- Add a little more oil and onions.
- Once onions are opaque add the chestnuts and half the stock. Cook the chestnuts till they are soft enough to mash.
- Blend the chestnut mix to a smooth puree then add the potatoes and rest of stock.
- Simmer over a low heat until the potatoes begin to soften.
- Slice the bacon and sprinkle on top of soup.
- Season with salt & pepper to taste and serve with crusty bread.