Recipes Soups Vegetable Soups Roasted Carrot and Chestnut Soup with Parsley Cream
Roasted Carrot and Chestnut Soup with Parsley Cream

Roasted Carrot and Chestnut Soup with Parsley Cream

Roasted Carrot and Chestnut Soup with Parsley Cream is rated 5.0 out of 5 by 3.
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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.
Serves 6.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by 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 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 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
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