Large Pot (Dutch Oven) - Essential for cooking the soup and making it hearty
Chef's Knife - Crucial for peeling, chopping vegetables, and preparing ingredients efficiently
Cutting Board - Provides a stable surface for food prep
Immersion Blender (Hand Blender) - Useful for creating a smooth consistency without transferring the soup to a traditional blender
Stainless Steel Pot with Lid (2-Quart or 3-Quart) - For boiling chestnuts
Measuring Cups and Spoons Set - Accurate measurements are key to recipe success
High-Speed Blender (if using a traditional blender) - For any additional ingredient that needs pureeing
Vegetable Peeler - Useful for peeling vegetables, particularly chestnuts
Soup Pot with Lid (5-Quart) - For cooking the soup base and adding ingredients at different stages
Ladle - Essential for serving the soup
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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