Hot and filling, with a rich nutty flavor, this tasty recipe is a great way to warm yourself on chilly nights.

2 tbsp unsalted butter

1 medium onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

1 clove garlic, chopped

Sea salt

4 cups low-sodium chicken broth

1 bay leaf

1 15oz jar roasted chestnuts

1/2 cup heavy cream

1 tbsp dry sherry

Vegetable oil, for frying

4 cups loosely packed parsley sprigs

1 tsp cornstarch

  1. Make the soup: melt the butter in a large saucepan over medium heat.  Add onion, celery, carrot, garlic, and and 1/2 tsp salt (or more or less to taste).  Cook, stirring, until soft, about 8 minutes.  Add the chicken broth, 2 cups water, and the bay leaf.  Bring to a boil, then reduce the heat to medium low and simmer for about 5 minutes.  Chop chestnuts, add to the pan, and simmer until chestnuts and vegetables are tender, about 10 more minutes.  Remove bay leaf.
  2. Working in batches, puree soup in a blender until smooth.  Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat.  Add the cream, sherry, and salt to taste.  Keep warm.
  3. Heat 1 inch vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350F.  Toss the parsley in the cornstarch, then fry in batches until crisp, about 30 seconds.  Drain on paper towers and sprinkle with salt.
  4. Ladle the soup into bowls and top with fried parsley.
Original recipe found at foodnetwork.com
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