Parsley-Root Soup with Truffled Chestnuts

Ingredients for Parsley-Root Soup with Truffled Chestnuts

• 240g chopped onion (1 large)

• 3 garlic cloves, chopped

• 5 tablespoons unsalted butter

• 1.4kg parsley root (about 2.0kg 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 teaspoons white pepper

• 1450ml water

• 725ml reduced-sodium chicken broth

• 45ml extra-virgin olive oil

• 8 to 10 peeled roasted whole chestnuts (from a 200g jar)

How to make Parsley-Root Soup with Truffled Chestnuts

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 teaspoons 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.

Discard thyme and bay leaf and stir in oil. Purée 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.

Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.