Parsnip Soup With Chestnuts And White Truffle Oil

Cooking Instructions

For soup:

In a large pot, combine carrot, onion, celery and thyme with water and bring to a boil. Simmer for 15 minutes and strain, reserving vegetable stock.

Slice 2 pounds parsnips into medium-sized pieces and steam with salt and pepper until tender. Blend parsnips with vegetable stock, 1cup at a time until a smooth, soup-like consistency is achieved (may not require all of the vegetable stock). Add crème fraiche, salt, and pepper to taste.

For parsnip garnish:

Cut 2 peeled parsnips in half lengthwise and steam. Place parsnips on a baking pan and lightly brush with butter. Bake in a 400 F oven until lightly browned, about 10 minutes.

For chestnuts:

In a large pot, heat olive oil and then add chestnuts. Toss chestnuts in pan and add sugar and butter. Cook slowly until lightly browned. Add a little vegetable stock. Cover and steam for a few minutes until chestnuts are soft.

To serve:

Slice roasted parsnips into 3/4-inch pieces and arrange on the bottom of a soup bowl. Ladle soup into bowl and arrange chestnuts in the middle. Drizzle a tiny amount of truffle oil into each bowl.