Parsley Root Soup With Truffled Chestnuts Food

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

Steps:

• Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
• In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
• Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
• Ladle soup into bowls. Top with vegetables, and garnish with leeks.

PARSLEY-ROOT SOUP WITH TRUFFLED CHESTNUTS

Steps:

• 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 teaspoon 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.