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1
Make the soup: Melt the butter in a large saucepan over medium heat.
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2
Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes.
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3
Add the chicken broth, 2 cups water and the bay leaf.
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4
Bring to a boil, then reduce the heat to medium low and simmer 5 minutes.
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5
Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes.
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6
Remove the bay leaf.
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7
Working in batches, puree the soup in a blender until smooth.
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8
Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat.
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9
Add the cream, sherry, and salt to taste.
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10
Keep warm.
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11
Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat.
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12
Add the bread and cook, stirring, until golden, about 3 minutes.
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13
Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl.
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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. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds.
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15
Drain on paper towels and sprinkle with salt.
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16
(The toppings can be made up to 3 hours ahead.)
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17
Ladle the soup into bowls and top with the croutons and fried parsley.
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18
Photograph by Anna Williams
