Time: 1 hour.
Complexity: easily
Servings: 6

Chestnut soup with fried parsley - a detailed recipe.

Ingredients:

For the soup:

• 2 tbsp (30 g) butter
• 1 medium onion, chopped
• 1 stalk of celery, chopped
• 1 medium carrot, chopped
• 1 clove of garlic, chopped
• Salt
• 4 cups lightly salted chicken broth
• 1 bay leaf
• 1 can (450 g) of canned roasted chestnuts
• 1/2 cup heavy cream
• 1 tbsp. l. dry sherry

For garnish:

• 3 tbsp (45 g) butter
• 2 cups white bread, crust removed, pulp cut into cubes
• 1/2 tsp saffron (optional)
• Vegetable oil, for frying
• 4 cups loosely packed parsley sprigs
• 1 teaspoon cornstarch
• Salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

onions, celery, carrot, garlic, chestnuts, cream, sherry, white bread, saffron, parsley, starch, toast, bay leaf

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Preparation:

Step 1
• Prepare the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, garlic, and 1/2 teaspoon salt and cook, stirring, until softened, about 8 minutes. Add the chicken broth, 2 cups water, and bay leaf. Bring to a boil and simmer for 5 minutes. Chop the chestnuts, add them to the pan, and simmer until tender, about 10 minutes more. Remove the bay leaf.
Step 2
• Add the vegetables and broth to a blender, blending until smooth. Return the mixture to the pan and bring to a boil. Add cream, sherry, and salt to taste.
Step 3
• Prepare the side dish: Melt the butter in a skillet over medium heat. Add the bread and cook, stirring, until golden brown, about 3 minutes. Add the saffron and cook for about 2 more minutes. Transfer the croutons to a bowl.
Step 4
• Pour 2.5 cm of vegetable oil into a saucepan and heat over high heat to 180°C. Stir in the parsley and cornstarch. Add the parsley to the pan in batches and cook until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt.
Step 5
• Ladle the soup into bowls and sprinkle with parsley croutons.

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