Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chestnut Soup With Fried Parsley
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

For the soup:
For the toppings:

Directions

Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf.

Working in batches, puree the soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm.

Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. 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. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)

Ladle the soup into bowls and top with the croutons and fried parsley.

Photograph by Anna Williams

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Shrimp Tossed with Parsley Pesto

Recipe courtesy of Aida Mollenkamp

Pan-Fried Onion Dip

Recipe courtesy of Ina Garten

Fried Brie with Salsa Verde

Recipe courtesy of Food Network Kitchen

Fried Provolone with Italian Salsa

Recipe courtesy of Guy Fieri

Tomato Gorgonzola Soup

Recipe courtesy of Sacks Cafe and Restaurant

Pea & Fennel Soup

Recipe courtesy of Ina Garten

Ginger Carrot Soup

White Cheddar Cauliflower Soup

Recipe courtesy of Gaby Dalkin

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories