FOR THE SOUP
- 10 ounces cooked chestnuts (either roast fresh chestnuts in the oven and peel or (recommended as easier) work with vacuum-packed chestnuts), chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely minced
- 1 piece parsnip, peeled and cubed
- 2 tablespoons each: fresh thyme and rosemary, finely chopped
- 2 tablespoons Olive oil or butter
- 1 1/ 2 ounces white wine
- 3 1/ 3 cups vegetable broth
- 6 1/ 2 tablespoons heavy whipping cream
- 2 tablespoons lemon juice
- Salt and pepper, to taste
FOR THE FRIED ONIONS
- 2 large white onions, sliced into thin rings
- 2 tablespoons Olive oil
- Pinch of chili flakes
FOR THE CROUTONS
- 2 slices sourdough bread, cut into cubes
- 1 tablespoon Olive oil
Heat butter or oil in a pan, on the stove, over medium heat. Add the shallots to the pan and cook until golden.
Mix in the garlic and parsnips. Cook for 2-3 minutes until fragrant. Then, deglaze the pan with the white wine. Stir frequently and cook 2 minutes.
Add the vegetable broth, chestnuts, and herbs. Bring to a boil, then reduce the heat and simmer for 20 minutes.
To make the fried onions, heat oil in a pan and add chili flakes and sliced onions. Transfer to a kitchen paper towel to cool and sprinkle with salt.
Next, add 1 tablespoon oil to the hot pan and fry the cubed bread until golden and toasted.
Once the soup has finished cooking and cooled for about 10 minutes, puree the soup with a handheld immersion blender (or puree in a blender, in batches). Add more or less cream to the soup depending on your desired thickness of the broth. Season the soup with lemon juice, salt and pepper.
Before serving, garnish each bowl of soup with the fried onion rings and croutons.