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Roasted Carrot and Chestnut Soup with Parsley Cream

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.
Serves 6.
Williams-Sonoma Kitchen.