Chestnut Soup With Fried Parsley
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
54
Sourness
47
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 medium
Onion (chopped)1 stalk
Celery (chopped)1 medium
Carrot (chopped)1 clove
Garlic (chopped)4 cups
Chicken Broth (low-sodium)1
Bay Leaf1 cup
Heavy Cream1 tbsp
Sherry (dry)1 tsp
CornstarchDirections:
1
Make the soup: Melt the butter in a large saucepan over medium heat
2
Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes
3
Add the chicken broth, 2 cups water and the bay leaf
4
Bring to a boil, then reduce the heat to medium low and simmer 5 minutes
5
Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes
6
Remove the bay leaf
7
Working in batches, puree the soup in a blender until smooth
8
Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat
9
Add the cream, sherry, and salt to taste
10
Keep warm
11
Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat
12
Add the bread and cook, stirring, until golden, about 3 minutes
13
Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl
14
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
15
Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds
16
Drain on paper towels and sprinkle with salt
17
(The toppings can be made up to 3 hours ahead
18
) Ladle the soup into bowls and top with the croutons and fried parsley
19
Photograph by Anna Williams