CHESTNUT SOUP WITH FRIED PARSLEY

CHESTNUT SOUP WITH FRIED PARSLEY image

Yield 4-6 Bowls

Number Of Ingredients 20

For The Soup
2 Tbl butter
1 med onion, chopped
1 stalk celery, chopped
1 med carrot, chopped
1 clove garlic, chopped
Kosher salt
4 cups low-sodium chicken soup
1 bay leaf
1 15-ounce jar roasted chestnuts
1/2 cup heavy cream
1 Tbl dry sherry
Toppings
3 Tbl butter
2 cups cubed rustic bread, crust removed
1/2 tsp saffron threads (optional)
Vegetable oil for frying
4 cups loosely paked parsley sprigs
1 tsp cornstarch
Kosher salt

Steps:

1. Make the soup. Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 tsp salt; cook, stirring until soft, about 8 min. Add chix broth, 2 cups water and bay leaf. Bring to a boil, then reduce the heat to med low and simmer 5 min. Chop the chestnuts add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more min. Remove the bay leaf. Purée the soup in a blender. You can sieve through a wire mesh if necessary.