Parsnip Bisque with Crisp Chestnuts

Name: Parsnip Bisque with Crisp Chestnuts
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 8 vacuum-packed whole chestnuts, coarsely crumbled; 4 servings Garnish: chopped fresh chives; 473 milliliters fat-free chicken broth; 1 small onion, chopped; 340 grams parsnips, peeled and chopped; 1 medium boiling potato, peeled and chopped; 2 fresh thyme sprigs; 2 teaspoons unsalted butter; 237 milliliters water; 4 servings Freshly ground white pepper

Parsnip Bisque with Crisp Chestnuts might be just the soup you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 168 calories, 4g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes about 25 hours. If you have thyme sprigs, onion, chicken broth, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Fresh Thyme

White Pepper

Vegetable

Parsnip

Butter

Potato

Broth

Onion

Water

Salt

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

White Pepper

Salt

Soup

Equipment you will use

Sauce Pan

Blender

Bowl

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.

Ingredients you will need

Chestnuts

Butter

Equipment you will use

Frying Pan

Serve soup topped with chestnuts.

Ingredients you will need

Chestnuts

Soup

• 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.

Ingredients you will need

Chestnuts

Nuts