Roasted Carrot and Chestnut Soup with Parsley Cream
Roasted Carrot and Chestnut Soup with Parsley Cream is rated
out of
5 by
3.
Prep Time:
15 minutes
Cook Time:
65 minutes
Servings:
6
Serves 6.
Passing this soup through a chinois produces a velvety texture. For a more rustic version, simply process the soup using a blender until coarsely chopped.
Ingredients:
- 3 lb. carrots, peeled and cut into 1-inch pieces
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cup heavy cream
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 4 shallots, minced
- 6 cups chicken stock
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. ground allspice
- 3/4 cup coarsely chopped roasted chestnuts
- Fresh flat-leaf parsley sprigs for garnish
Directions:
Preheat an oven to 400ºF.
In a bowl, combine the carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper. Refrigerate until ready to use.
In a soup pot over medium heat, melt the butter. Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add the carrots, stock, ginger, allspice and chestnuts and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. Serve immediately.
In a bowl, combine the carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper. Refrigerate until ready to use.
In a soup pot over medium heat, melt the butter. Add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add the carrots, stock, ginger, allspice and chestnuts and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. Serve immediately.
Serves 6.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
busymom4 from
Add to your fall soup recipe collection!
This soup will be a new fall favorite! Next time, however, I will not add the parsley to the whip cream and will only garnish the soup with a sprig as pictured. I used vacuumed packed roasted chestnuts. I also added a splash of heavy cream for richness. Easy and impressive!
Date published: 2013-11-21
Rated 5 out of
5
by
Caron001 from
Have been making this soup for years!
I found this recipe in a WS catalogue years ago and have been making it ever since. I have had people beg me for the recipe. The roasting of the carrots and the chestnuts (used for thickener) make this a divine winter soup. I also use garam masala instead of the allspice.
Date published: 2012-11-22
Rated 5 out of
5
by
ChefRoxi from
Yummy - Great flavor
This soup is amazing! Very light (almost fluffy though that is a really work to describe it) and warm tasting. The spices were great. Loved it! It works well to use creme fraiche instead of the other cream. Enjoy!
Date published: 2012-10-15