Parsnip Bisque with Crisp Chestnuts |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 small onion, chopped |
3/4 lb parsnips, peeled and chopped |
1 medium boiling potato, peeled and chopped |
2 fresh thyme sprigs |
2 teaspoons unsalted butter |
freshly ground white pepper |
2 cups fat-free chicken broth |
1 cup water |
8 vacuum-packed whole chestnuts, coarsely crumbled |
garnish: chopped fresh chives |
Directions:
1. Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes. Season with salt and white pepper and add broth and water. Simmer, covered, until vegetables are tender, about 20 minutes. Discard thyme sprigs.
2. Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl. Return soup to saucepan with salt and white pepper to taste and keep warm.
3. Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.
4. Serve soup topped with chestnuts.
5. Cooks' notes: You can substitute peeled fresh-roasted chestnuts for the vacuum-packed nuts. Soup may be made 3 days ahead and cooled completely before being covered and chilled. Sauté chestnuts just before serving.
6. Each serving about 152 calories and 3 grams fat. Nutritional analysis provided by Self
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