• 12servings
  • 40minutes
  • 180calories

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Ingredients Jump to Instructions ↓

  1. 1 jar(s) (14-ounce) peeled roasted chestnuts

  2. 1 tablespoon(s) margarine or butter

  3. 1 teaspoon(s) margarine or butter

  4. 2 pound(s) parsnips , peeled and chopped 1 large (10- to 12-ounce) onion , finely chopped 1 medium all-purpose potato , peeled and chopped 3 cup(s) lower-sodium chicken broth

  5. 4 cup(s) water

  6. 2 tablespoon(s) pure honey

  7. Salt

  8. Pepper

  9. 1/4 cup(s) reduced-fat sour cream

  10. Snipped chives , for garnish

Instructions Jump to Ingredients ↑

  1. Cut 12 whole chestnuts in half and reserve. Chop remaining chestnuts.

  2. In 6- to 7-quart saucepot, melt 1 tablespoon margarine on medium-high. Add parsnips, onion, potato, and chopped chestnuts. Cook 2 to 3 minutes or until golden, stirring. Add chicken broth and water. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.

  3. Meanwhile, in 1- to 2-quart saucepan, combine honey and remaining teaspoon margarine. Cook on medium until bubbling. Add chestnut halves and cook 5 to 7 minutes or until glazed, gently turning occasionally to evenly coat.

  4. Working in batches, carefully ladle parsnip mixture into blender. Cover, with center part of blender cover removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), and blend until smooth. (Blended soup can be covered and refrigerated up to 1 day.) Place blended soup in saucepot and reheat on medium-low until hot, adding additional water if you prefer a thinner soup. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

  5. Divide soup among serving bowls. Swirl 1 teaspoon sour cream into each portion. Garnish with glazed chestnut halves and snipped chives.

  6. If the cores of the parsnips are tough and woody, cut out and discard them.


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