Parsley-Root Soup with Truffled Chestnuts

Ingredients

  • 8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)
  • 3 tablespoons extra-virgin olive oil
  • 3 cups reduced-sodium chicken broth
  • 6 cups water
  • ½ teaspoon white pepper
  • 1 Turkish bay leaf or ½ California
  • 3 (4- to 5-inch) sprigs thyme
  • + 3 more ingredients
    • 5 tablespoons unsalted butter
    • 3 garlic cloves, chopped
    • 1 ½ cups chopped onion (1 large)

1. Make soup: 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 sof...

View full recipe at SpringPad

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