Parsley-Root Soup with Truffled Chestnuts

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant parsley root soup offers a sophisticated alternative to traditional root vegetable recipes. The parsley root provides a delicate, earthy sweetness that sits somewhere between parsnip and celeriac, creating a velvet-smooth texture once blended. Infused with aromatic thyme and white pepper, the soup is finished with a drizzle of extra-virgin olive oil for a rich, savoury depth that feels indulgent yet remains light and balanced.

As a diabetes-friendly option, this nutritious dish is high in fibre and uses roasted chestnuts for a festive, nutty crunch without the need for heavy cream. The shaved chestnuts add a wonderful visual appeal, making it an ideal starter for a dinner party or a comforting autumn lunch. Serve it alongside a small portion of wholegrain bread for a complete, heart-healthy meal.

Ingredients for Parsley-Root Soup with Truffled Chestnuts

240g chopped onion (1 large)
3 dientes de ajo, picados
5 cucharadas de mantequilla sin sal
1.4kg parsley root (about 2.0kg 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 teaspoons white pepper
1450 ml de agua
Caldo de pollo con reducción de sodio de 725 ml
3 cucharadas de aceite de oliva virgen extra
8 to 10 peeled roasted whole chestnuts (from a 200g jar)

How to make Parsley-Root Soup with Truffled Chestnuts

Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoons salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.

Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.

Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.