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Parsley-Root Soup with Truffled Chestnuts

Parsley-Root Soup with Truffled Chestnuts
Photo by Ditte Isager

Ingredients

  • 3 pounds parsley root
  • 3 tablespoons extra-virgin olive oil
  • 6 cups water
  • 10 roasted whole chestnuts
  • 3 cups reduced-sodium chicken broth
  • 3 garlic cloves
  • ½ teaspoon white pepper
  • + 4 more ingredients
    • 1 Turkish bay leaf or 1/2 California
    • 3 4- to 5-inch sprigs thyme
    • 1 ½ cups onion
    • 5 tablespoons unsalted butter

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 mi...

View full recipe at Epicurious

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