Recipe Intro From feedfeed
Have you ever cooked with chestnuts?!? You're in for a treat! This chestnut soup is flavor, creamy, and always a crowd pleaser.
Prep time 20 minutes
Cook time 40 minutes
Yield: Serves or Makes 4
Heat butter or oil in a pan, on the stove, over medium heat. Add the shallots to the pan and cook until golden.
Mix in the garlic and parsnips. Cook for 2-3 minutes until fragrant. Then, deglaze the pan with the white wine. Stir frequently and cook 2 minutes.
Add the vegetable broth, chestnuts, and herbs. Bring to a boil, then reduce the heat and simmer for 20 minutes.
To make the fried onions, heat oil in a pan and add chili flakes and sliced onions. Transfer to a kitchen paper towel to cool and sprinkle with salt.
Next, add 1 tablespoon oil to the hot pan and fry the cubed bread until golden and toasted.
Once the soup has finished cooking and cooled for about 10 minutes, puree the soup with a handheld immersion blender (or puree in a blender, in batches). Add more or less cream to the soup depending on your desired thickness of the broth. Season the soup with lemon juice, salt and pepper.
Before serving, garnish each bowl of soup with the fried onion rings and croutons.