• 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.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 servings (about 4 cups)
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Serve soup topped with chestnuts.
