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Parsnip and Chestnut Soup

The sweet nutty flavor of parsnips complements roasted chestnuts in this rich, velvety soup.

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  • Makes: 8 servings
  • Yields: 6 cups
  • Start to Finish: 45 mins

Parsnip and Chestnut Soup



  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).

From the Test Kitchen

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 Facts (Parsnip and Chestnut Soup)

    Per serving:
  • 163 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 379 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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