Chestnut Soup With Fried Parsley

Name: Chestnut Soup With Fried Parsley
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 medium carrot, chopped; 1 stalk celery, chopped; 425 grams roasted chestnuts; 1 teaspoon cornstarch; 1 Tbsp dry sherry; 1 clove garlic, chopped; 119 milliliters heavy cream; 6 servings Kosher salt; 944 milliliters low-sodium chicken broth; 1 medium onion, chopped; 240 grams loosely packed parsley sprigs; 56 grams cubed rustic bread, crusts removed; 1 teaspoons saffron threads (optional); 2 Tbsps unsalted butter; 3 Tbsps unsalted butter; 6 servings Vegetable oil, for frying

Chestnut Soup With Fried Parsley

Chestnut Soup With Fried Parsley is a lacto ovo vegetarian recipe with 6 servings. This hor d'oeuvre has 423 calories, 7g of protein, and 25g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up bay leaf, butter, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, you might also like recipes such as Apple-Chestnut Soup with Parsley Croutons, Chestnut Soup, and Chestnut Soup.

Instructions

Make the soup: Melt the butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Sauce Pan

Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Salt

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.

Ingredients you will need

Chicken Broth

Vegetable

Chestnuts

Bay Leaves

Water

Equipment you will use

Frying Pan

Remove the bay leaf.

Ingredients you will need

Bay Leaves

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.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Blender

Sieve

Add the cream, sherry, and salt to taste. Keep warm.

Ingredients you will need

Sherry

Cream

Salt

Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat.

Ingredients you will need

Croutons

Butter

Equipment you will use

Frying Pan

Add the bread and cook, stirring, until golden, about 3 minutes.

Ingredients you will need

Bread

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.

Ingredients you will need

Vegetable Oil

Corn Starch

Parsley

Equipment you will use

Kitchen Thermometer

Sauce Pan

Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Ladle the soup into bowls and top with the croutons and fried parsley.

Ingredients you will need

Croutons

Parsley

Soup

Equipment you will use

Bowl

Ladle

Photograph by Anna Williams

Equipment

Ingredients

Servings:

bay leaf 1medium

carrot, chopped 1stalk

celery, chopped 425grams

roasted chestnuts 1teaspoon

cornstarch 1Tbsp

dry sherry 1clove

garlic, chopped 119milliliters

heavy cream 6servings

Kosher salt 944milliliters

low-sodium chicken broth 1medium

onion, chopped 240grams

loosely packed parsley sprigs 56grams

cubed rustic bread, crusts removed 1teaspoons

saffron threads (optional)2Tbsps

unsalted butter 3Tbsps

unsalted butter 6servings

Vegetable oil, for frying

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Blanc de Bleu Cuvee Mousseux with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.