PARSNIP BISQUE WITH CRISP CHESTNUTS

Parsnip Bisque with Crisp Chestnuts image

Yield Makes 4 servings (about 4 cups)

Number Of Ingredients 10

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

Steps:

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.
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.
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.
Serve soup topped with chestnuts.