Parsley-Root Soup with Truffled Chestnuts
A luxurious and warming soup featuring tender parsley root, sautéed onions, and garlic, finished with delicate shavings of roasted chestnuts. This elegant soup combines earthy and subtle flavors for a refined first course.
Ingredients
- •1½ cups onion
- •3 cloves garlic
- •5 tablespoons unsalted butter
- •3 pounds parsley root
- •3 sprigs thyme
- •1 leaf bay leaf
- •½ teaspoon white pepper
- •6 cups water
- •3 cups reduced-sodium chicken broth
- •3 tablespoons extra-virgin olive oil
- •8 whole roasted chestnuts
Cooking Instructions
- 1.
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.
55 min
- 2.
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.
15 min
- 3.
Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.
5 min
