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.
  • y_2017, m_10, d_21, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.roasted-carrot-and-chestnut-soup-with-parsley-cream, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 115ms
  • REVIEWS, PRODUCT
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
  • y_2017, m_10, d_21, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.roasted-carrot-and-chestnut-soup-with-parsley-cream, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 82ms
  • REVIEWS, PRODUCT