Recipe
FOR THE SOUP
- 10 ounces cooked chestnuts (either roast fresh chestnuts in the oven and peel or (recommended as easier) work with vacuum-packed chestnuts), chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely minced
- 1 piece parsnip, peeled and cubed
- 2 tablespoons each: fresh thyme and rosemary, finely chopped
- 2 tablespoons Olive oil or butter
- 1 1/ 2 ounces white wine
- 3 1/ 3 cups vegetable broth
- 6 1/ 2 tablespoons heavy whipping cream
- 2 tablespoons lemon juice
- Salt and pepper, to taste
FOR THE FRIED ONIONS
- 2 large white onions, sliced into thin rings
- 2 tablespoons Olive oil
- Pinch of chili flakes
FOR THE CROUTONS
- 2 slices sourdough bread, cut into cubes
- 1 tablespoon Olive oil
METHOD
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STEP 1
Heat butter or oil in a pan, on the stove, over medium heat. Add the shallots to the pan and cook until golden.
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STEP 2
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.
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STEP 3
Add the vegetable broth, chestnuts, and herbs. Bring to a boil, then reduce the heat and simmer for 20 minutes.
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STEP 4
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.
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STEP 5
Next, add 1 tablespoon oil to the hot pan and fry the cubed bread until golden and toasted.
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STEP 6
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.
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STEP 7
Before serving, garnish each bowl of soup with the fried onion rings and croutons.
