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1. In a large saucepan heat oil. Add parsnips, chestnuts, onion, garlic, and pepper. Cover and cook 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 slightly.
2. Place one-third of mixture in a blender container. Cover; blend until smooth.* Return mixture to a clean saucepan. Repeat with remaining soup. Stir in 1/2 cup of the half-and-half or light cream; heat through. Ladle into bowls. Swirl 1 tablespoon of remaining half-and-half or light cream into each serving. Makes 6 cups (10 to 12 side-dish servings).