Chestnut Soup with Fried Parsley
2 tbsp unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped
4 cups low-sodium chicken broth
1 bay leaf
1 15oz jar roasted chestnuts
1/2 cup heavy cream
1 tbsp dry sherry
Vegetable oil, for frying
4 cups loosely packed parsley sprigs
1 tsp cornstarch
- Make the soup: melt the butter in a large saucepan over medium heat. Add onion, celery, carrot, garlic, and and 1/2 tsp salt (or more or less to taste). Cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water, and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer for about 5 minutes. Chop chestnuts, add to the pan, and simmer until chestnuts and vegetables are tender, about 10 more minutes. Remove bay leaf.
- Working in batches, puree soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm.
- Heat 1 inch vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350F. Toss the parsley in the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towers and sprinkle with salt.
- Ladle the soup into bowls and top with fried parsley.