Parsley-Root Soup With Truffled Chestnuts Recipe

Name: Parsley-Root Soup With Truffled Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onion (1 large); 3 garlic cloves, chopped; 5 tablespoons unsalted butter; 3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped; 3 (4- to 5-inch) sprigs thyme; 1 Turkish bay leaf or 1/2 California; 1/2 teaspoon white pepper; 6 cups water; 3 cups reduced-sodium chicken broth; 3 tablespoons extra-virgin olive oil; 8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)

Servings: persons

1 1/2 cups chopped onion (1 large)
3 garlic cloves, chopped
5 tablespoons unsalted butter
3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped
3 (4- to 5-inch) sprigs thyme
1 Turkish bay leaf or 1/2 California
1/2 teaspoon white pepper
6 cups water
3 cups reduced-sodium chicken broth
3 tablespoons extra-virgin olive oil
8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)

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.
2
Discard thyme and bay leaf and stir in oil. Puree 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.
3
Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups chopped onion (1 large), 3 garlic cloves, chopped, 5 tablespoons unsalted butter, 3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped, and more.

Yes, Parsley-Root Soup With Truffled Chestnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsley-Root Soup With Truffled Chestnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions