Chestnut soup with fried parsley

Chestnut soup with fried parsley – a detailed recipe cooking. Photo of the dish:Anna Williams Time: 1 hour. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For soup:

• 2 tbsp. l (30 gr.) Butter
• 1 medium onion chopped
• 1 stalk of celery, chopped
• 1 medium carrot chopped
• 1 clove of garlic, chop
• Salt
• 4 tbsp. lightly salted chicken stock
• 1 bay leaf
• 1 can (450 gr.) Canned roasted chestnuts
• 1/2 tbsp. fat cream
• 1 tbsp. l dry sherry

For garnish:

• 3 tbsp. l (45 gr.) Butter
• 2 tbsp. white bread, cut the crust, chop the flesh cubes
• 1/2 tsp saffron (optional)
• Vegetable oil, for frying
• 4 tbsp. loose parsley branches
• 1 tsp corn starch
• Salt

Recipes with similar ingredients: onions, celery, carrots, garlic, chestnuts, cream, sherry, white bread, saffron, parsley, starch, croutons, bay leaf

Recipe preparation:

1. Cook soup: melt in a large saucepan when medium temperature butter. Add onions, celery, carrots, garlic, 1/2 tsp salt and fry, stirring, until softening, approximately 8 minutes Add chicken stock, 2 tbsp. water and bay leaf. Bring to a boil and cook over low heat 5 min Chop the chestnuts, add to the pan and cook until the chestnuts will not become soft, about 10 minutes more. Remove laurel sheet.
2. Add portions of vegetables and broth to a blender, and grind in mashed potatoes. Return the mashed potatoes to the pan and bring to a boil. Add cream, sherry, and salt to taste.
3. Cook side dish: melt in a pan with medium temperature butter. Add bread and fry, stirring, until golden color, about 3 minutes Add saffron and fry, another 2 min., transfer the croutons to a bowl.
4. Pour 2.5 cm of vegetable oil into a stewpan and heat on high heat, up to 180 ° С. Stir parsley with corn starch. Add in parts parsley to the saucepan and fry until crispy crusts, approximately 30 sec. Transfer to paper towels and sprinkle with salt.
5. Pour the soup into plates and sprinkle with croutons with parsley.