Parsley Root Soup With Truffled Chestnuts Recipes

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CHESTNUT SOUP WITH FRIED PARSLEY



Chestnut Soup With Fried Parsley image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped
Kosher salt
4 cups low-sodium chicken broth
1 bay leaf
1 15-ounce jar roasted chestnuts
1/2 cup heavy cream
1 tablespoon dry sherry
3 tablespoons unsalted butter
2 cups cubed rustic bread, crusts removed
1/2 teaspoon saffron threads (optional)
Vegetable oil, for frying
4 cups loosely packed parsley sprigs
1 teaspoon cornstarch
Kosher salt

Steps:

  • Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf.
  • Working in batches, puree the soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm.
  • Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. Fry the parsley: Heat 1 inch of vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)
  • Ladle the soup into bowls and top with the croutons and fried parsley.

PARSLEY-ROOT SOUP WITH TRUFFLED CHESTNUTS



Parsley-Root Soup with Truffled Chestnuts image

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups chopped onion (1 large)
3 garlic cloves, chopped
5 tablespoons unsalted butter
3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped
3 (4- to 5-inch) sprigs thyme
1 Turkish bay leaf or 1/2 California
1/2 teaspoon white pepper
6 cups water
3 cups reduced-sodium chicken broth
3 tablespoons extra-virgin olive oil
8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)

Steps:

  • Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
  • Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
  • Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

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