Parsley Root Soup with Truffled Chestnuts
Ingredients
- 1 1/2 cups chopped onion (1 large)
- 3 garlic cloves, chopped
- 5 tablespoons unsalted butter
- 3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped
- 3 (4- to 5-inch) sprigs thyme
- 1 Turkish bay leaf or 1/2 California
- 1/2 teaspoon white pepper
- 6 cups water
- 3 cups reduced-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- 8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)
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