PARSLEY-ROOT SOUP WITH TRUFFLED CHESTNUTS
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.
Provided by Melissa Roberts
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
- Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
- Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.
SOFT-SHELL CRAB TOAST
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Provided by Melissa Clark
Categories quick, appetizer, main course
Time 20m
Yield 6 appetizer servings, or 3 main course servings
Number Of Ingredients 11
Steps:
- In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
- Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
- Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
- Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams
PARSLEY-ROOT SOUP WITH CRABMEAT TOASTS
Steps:
- Melt butter in a Dutch oven or medium heavy-bottomed pot over medium heat. Add parsley root and leeks; cook, stirring occasionally, until leeks are just tender, about 7 minutes. Add potatoes, stock, and 1 cup water; season with salt. Raise heat to medium-high; cook until parsley root is tender, about 15 minutes.
- Let cool slightly, about 10 minutes. Working in batches (so the blender is never more than halfway full), puree soup until completely smooth.
- Return soup to pot; add milk. Heat over medium heat, stirring occasionally, until hot (do not let simmer), about 7 minutes. If desired, add more milk for a thinner consistency.
- Serve soup with Crabmeat Toasts.
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