Bacon, Chestnut and Barley Soup | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 15 grams butter
• 3 tablespoons good quality extra virgin olive oil (plus extra to serve)
• 5 rashers unsmoked streaky bacon (finely chopped)
• 1 quantity soffritto (see below)
• 2 cloves garlic (lightly crushed)
• 1 bay leaf
• 1 long sprig of rosemary
• salt and freshly ground black pepper
• 1½ litres chicken or vegetable stock
• 1 Parmesan rind
• 100 grams cooked chestnuts
• 150 grams pearl barley
• 30 grams finely grated Parmesan
• 2 stalks of celery (finely chopped)
• 1 large white onion (peeled and finely chopped)
• 2 medium carrots (peeled and finely chopped)