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Parsley-Root Soup With Truffled Chestnuts

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Epicurious
Related tags
soups gluten free italian christmas lunch
Nutrition per serving    (USDA % daily values)
CAL
540
FAT
92%
CHOL
10%
SOD
116%

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Ingredients for 8 servings

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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