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Parsnip Soup with Chestnuts and White Truffle Oil
Chef Cyril Renaud of Fleur de Sel – New York, NY
Adapted by StarChefs

Yield: 4 Servings


  • 1 large carrot, rough dice
  • 1 large onion, rough dice
  • 1 celery stalk, rough dice
  • 2 sprigs thyme
  • 2 quarts water
  • 2 pounds parsnips, plus 2 parsnips for garnish, peeled
  • 1 pound chestnuts, fresh or frozen (thawed to room temperature)
  • 2 ounces crème fraiche
  • 1 Tablespoon olive oil
  • Pinch of sugar
  • 2 teaspoons butter
  • ½ teaspoon white truffle oil

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 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 ¾-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.