Recipes for the Web

Barrington Software Incorporated

Roasted Carrot and Chestnut Soup with Parsley Cream

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.

4 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

4 cups low-sodium chicken broth

1/2 tsp. grated fresh ginger

1/4 tsp. ground allspice

1 cup coarsely chopped roasted chestnuts

Fresh flat-leaf parsley sprigs for garnish

Position a rack in the center of an oven and preheat to 400ºF.

In a bowl, combine the carrots, oil, salt and pepper, toss to coat and transfer to a baking sheet.

Bake until the carrots are tender and golden around the edges, 45 to 50 minutes.

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, broth, ginger, allspice and chestnuts, bring to a

simmer and reduce the heat to medium-low. Simmer for 15 minutes.

Using a blender, food processor or handheld 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 individual bowls and garnish each serving with a swirl of the parsley

cream and a parsley sprig. Serves 6.

Williams-Sonoma Kitchen.

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