Name: Parsley-Root Soup with Truffled Chestnuts
Cook time: 40 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 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)

Image may contain Bowl Food Dish Meal Custard and Soup Bowl

Parsley-Root Soup with Truffled ChestnutsDitte Isager

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

Cooks' note:

Soup, without chestnuts, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over low heat, thinning with water if necessary. Shave chestnuts over soup just before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.