Chestnut soup with fried parsley

soups 499 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

For soup: 2 tbsp. l. (30 g) butter 1 medium onion, chop 1 celery stalk, chop 1 medium carrot, chop 1 garlic clove, chop Salt 4 tbsp. lightly salted chicken broth 1 bay leaf 1 can (450 g) canned roasted chestnuts 1/2 tbsp. heavy cream 1 tbsp. l. dry sherry
For garnish: 3 tbsp. l. (45 gr.) Butter 2 tbsp. white bread, cut off the crust, cut the pulp into cubes 1/2 tsp. saffron (optional) Vegetable oil, for frying 4 tbsp. loosely laid sprigs of parsley 1 tsp. corn starch Salt

To prepare the soup: Melt the butter in a large saucepan over medium heat. Add onion, celery, carrots, garlic, 1/2 tsp. salt and fry, stirring occasionally, until tender, about 8 minutes. Add chicken broth, 2 tbsp. water and bay leaf. Bring to a boil and cook over low heat for 5 minutes. Chop the chestnuts, add to a saucepan and cook until the chestnuts are tender, about 10 more minutes. Remove the bay leaf. Add portions of vegetables and broth to a blender, and chop in mashed potatoes. Return the puree to the saucepan and bring to a boil. Add cream, sherry, and salt to taste.
Prepare the side dish: melt the butter in a skillet over medium heat. Add bread and fry, stirring occasionally, until golden brown, about 3 minutes. Add saffron and fry, about 2 more minutes, transfer croutons to a bowl. Pour 2.5 cm of vegetable oil into a saucepan and heat over high heat, up to 180 ° C. Stir in the parsley and cornstarch. Add the parsley portions to a saucepan and fry until crisp for about 30 sec. Transfer to paper towels and sprinkle with salt. Pour soup into bowls and sprinkle with parsley croutons.

Chestnut soup with fried parsley

For soup: 2 tbsp. l. (30 g) butter 1 medium onion, chop 1 celery stalk, chop 1 medium carrot, chop 1 garlic clove, chop Salt 4 tbsp. lightly salted chicken broth 1 bay leaf 1 can (450 g) canned roasted chestnuts 1/2 tbsp. heavy cream 1 tbsp. l. dry sherry
For garnish: 3 tbsp. l. (45 gr.) Butter 2 tbsp. white bread, cut off the crust, cut the pulp into cubes 1/2 tsp. saffron (optional) Vegetable oil, for frying 4 tbsp. loosely laid sprigs of parsley 1 tsp. corn starch Salt

To prepare the soup: Melt the butter in a large saucepan over medium heat. Add onion, celery, carrots, garlic, 1/2 tsp. salt and fry, stirring occasionally, until tender, about 8 minutes. Add chicken broth, 2 tbsp. water and bay leaf. Bring to a boil and cook over low heat for 5 minutes. Chop the chestnuts, add to a saucepan and cook until the chestnuts are tender, about 10 more minutes. Remove the bay leaf. Add portions of vegetables and broth to a blender, and chop in mashed potatoes. Return the puree to the saucepan and bring to a boil. Add cream, sherry, and salt to taste.
Prepare the side dish: melt the butter in a skillet over medium heat. Add bread and fry, stirring occasionally, until golden brown, about 3 minutes. Add saffron and fry, about 2 more minutes, transfer croutons to a bowl. Pour 2.5 cm of vegetable oil into a saucepan and heat over high heat, up to 180 ° C. Stir in the parsley and cornstarch. Add the parsley portions to a saucepan and fry until crisp for about 30 sec. Transfer to paper towels and sprinkle with salt. Pour soup into bowls and sprinkle with parsley croutons.