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Parsnip and Chestnut Soup
Ingredients
-
1
tablespoon walnut oil or cooking oil
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1 1/2
pounds 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 can 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).
From the Test Kitchen
- 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 Facts
(Parsnip and Chestnut Soup)
- Servings Per Recipe 8,
- Calories 163,
- Protein (gm) 4,
- Carbohydrate (gm) 31,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 4,
- Vitamin C (mg) 30,
- Sodium (mg) 379,
- Calcium (DV %) 717,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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