Makes 4 servings (about 4 cups).

INGREDIENTS

  • 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

    DIRECTIONS

    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.

    Cooks’ notes:
    • 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.