Chestnut Bacon Parsnip Soup Recipes

CHESTNUT SOUP WITH FRIED PARSLEY

Chestnut Soup With Fried Parsley image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped
Kosher salt
4 cups low-sodium chicken broth
1 bay leaf
1 15-ounce jar roasted chestnuts
1/2 cup heavy cream
1 tablespoon dry sherry
3 tablespoons unsalted butter
2 cups cubed rustic bread, crusts removed
1/2 teaspoon saffron threads (optional)
Vegetable oil, for frying
4 cups loosely packed parsley sprigs
1 teaspoon cornstarch
Kosher salt

Steps:

Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; 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 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf.
Working in batches, puree the 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.
Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. Fry the parsley: Heat 1 inch of vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)
Ladle the soup into bowls and top with the croutons and fried parsley.

CHESTNUT, BACON & PARSNIP SOUP

Chestnut, bacon & parsnip soup image

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Provided by Cassie Best

Categories Dinner, Lunch, Soup, Starter, Supper

Time 1h

Number Of Ingredients 9

Ingredients

4 chopped rashers smoked streaky bacon
drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
400ml milk
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts

Steps:

Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Nutrition Facts : Calories 265 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

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