Parsnip and Chestnut Soup
The sweet nutty flavor of parsnips complements roasted chestnuts in this rich, velvety soup.
Ingredients
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1 tablespoon walnut oil or cooking oil
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1-1/2 pound parsnips, peeled and chopped (about 5 cups)
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2-1/2 cups shelled roasted chestnuts or one 15-ounce can whole chestnuts, drained
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1 medium onion, chopped (about 1/2 cup)
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2 cloves garlic
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1/8 teaspoon white pepper
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3 14-1/2 ounce cans reduced-sodium chicken broth
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2 sprigs fresh marjoram
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Nondairy sour cream (optional)
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Fresh chives or edible flowers (optional)
Directions
1.
In a large saucepan heat oil. Add parsnips, chestnuts, onion, garlic, and pepper. Cook, covered, 10 minutes or until parsnips are tender, stirring often. Add broth and bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Add marjoram; cook for 10 minutes more. Remove marjoram and discard. Cool soup.
2.
Place one-third of mixture in a blender container. Cover; blend until smooth.* Return mixture to new saucepan. Repeat with remaining soup. Strain soup through a large sieve, if desired. Ladle into bowls. If desired, swirl 1 tablespoon of nondairy sour cream into each serving. Makes 6 cups (8 side-dish servings).
Note
When blending heated mixtures, fill blender container only one-third full. Cover tightly, leaving center slightly open to vent hot air; cover blender with a clean towel while operating.
Nutrition information
Calories 163, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 379 mg, Carbohydrate 31 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 71%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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