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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 tablespoon margarine |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 cup cubed peeled baking potato |
1 cup cooked shelled chestnuts (about 1 pound in shells) |
1/4 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
5 (10 1/2-ounce) cans low-salt chicken broth |
1/2 cup 2% low-fat milk |
1 1/4 cups plain croutons |
paprika |
Directions:
1. Melt margarine in a large saucepan over medium heat. Add onion; sauté 4 minutes. Add celery and carrot; sauté 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
2. Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.
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