Looking for a new flavor soup? Chestnut is the way to go!
In a medium-sized stockpot, heat 2 tablespoons oil over medium heat. Add onion, celery, carrot, garlic and 1 teaspoon salt. Cook until soft, stirring occasionally, about 8 minutes. Add the chicken broth and 2 cups water. Bring to a boil, then reduce the heat to medium low and simmer for 5 minutes. Chop the chestnuts. Add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes.
Puree soup in a blender until smooth. Add soy or almond milk and salt to taste. Keep warm.
Heat oven to 350°F. Toss chestnuts with onion powder, salt and thyme. Place on a sheet pan and bake 10 minutes or until slightly crunchy, tossing halfway through.
Heat 1” oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350°F. Toss the parsley with the cornstarch and fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt.
Ladle the soup into bowls and top with the chestnuts and fried parsley.
Ingredients
Directions
In a medium-sized stockpot, heat 2 tablespoons oil over medium heat. Add onion, celery, carrot, garlic and 1 teaspoon salt. Cook until soft, stirring occasionally, about 8 minutes. Add the chicken broth and 2 cups water. Bring to a boil, then reduce the heat to medium low and simmer for 5 minutes. Chop the chestnuts. Add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes.
Puree soup in a blender until smooth. Add soy or almond milk and salt to taste. Keep warm.
Heat oven to 350°F. Toss chestnuts with onion powder, salt and thyme. Place on a sheet pan and bake 10 minutes or until slightly crunchy, tossing halfway through.
Heat 1” oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350°F. Toss the parsley with the cornstarch and fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt.
Ladle the soup into bowls and top with the chestnuts and fried parsley.