Ingredients

• 1  tablespoon walnut oil or cooking oil
• 1-1/2  pound parsnips, peeled and chopped (about 5 cups)
• 2-1/2  cups shelled roasted chestnuts or one 15-ounce can whole chestnuts, drained
• 1  medium onion, chopped (about 1/2 cup)
• 2  cloves garlic
• 1/8  teaspoon white pepper
• 3  14-1/2 ounce cans reduced-sodium chicken broth
• 2  sprigs fresh marjoram
•   Nondairy sour cream (optional)
•   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.