Parsnip Bisque with Crisp Chestnuts Recipe

Parsnip Bisque with Crisp Chestnuts Recipe

  • 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
  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.
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