Parsley Root Soup With Truffled Chestnuts Food

CHESTNUT SOUP WITH FRIED PARSLEY

Steps:

• 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.

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 SOUP

Steps:

• Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
• Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
• Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.