Parsley-Root Soup with Truffled Chestnuts
Parsley-Root Soup with Truffled Chestnuts might be just the soup you are searching for. One serving contains 215 calories, 7g of protein, and 14g of fat. This gluten free, primal, and vegetarian recipe serves 8. If you have turkish bay leaf or, water, parsley root, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 25 hours.
Instructions
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.
Soup, without chestnuts, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over low heat, thinning with water if necessary. Shave chestnuts over soup just before serving.