Roasted Carrot and Chestnut Soup with Parsley Cream

Williams-Sonoma
12Ingredients
Calories
Seconds

Ingredients

  • 3 pounds carrots (peeled and cut into 1-inch pieces)
  • 1 tablespoon olive oil
  • freshly ground pepper (Salt and, to taste)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh flat leaf parsley (chopped)
  • 2 tablespoons unsalted butter
  • 4 shallots (minced)
  • 6 cups chicken stock
  • 1/2 teaspoon fresh ginger (grated)
  • 1/4 teaspoon ground allspice
  • 3/4 cup roasted chestnuts (coarsely chopped)
  • parsley sprigs (Fresh flat-leaf, for garnish)
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