Hanukkah Recipes: Parsnip and Chestnut Soup

[Guest guest]

Parsnip and Chestnut Soup

 

The sweet nutty flavor of parsnips is a natural with

chestnuts in this rich and velvety soup.

 

 

1 tablespoon walnut oil or cooking oil

1-1/2 pound parsnips, peeled and chopped (about 5

cups)

2-1/2 cups shelled roasted chestnuts or one

15-ounce can whole chestnuts, drained

1 medium onion, chopped (about 1/2 cup)

2 cloves garlic

1/8 teaspoon white pepper

3 14-1/2 ounce cans reduced-sodium vegetable broth

 

2 sprigs fresh marjoram

Nondairy sour cream (optional)

Fresh chives or edible flowers (optional)

 

 

 

1. In a large saucepan heat oil. Add parsnips,

chestnuts, onion, garlic, and pepper. Cook, covered,

10 minutes or until parsnips are tender, stirring

often. Add broth and bring to boiling; reduce heat.

Simmer, uncovered, for 20 minutes. Add marjoram; cook

for 10 minutes more. Remove marjoram and discard. Cool

soup.

2. Place one-third of mixture in a blender container.

Cover; blend until smooth.* Return mixture to new

saucepan. Repeat with remaining soup. Strain soup

through a

 

*Note: When blending heated mixtures, fill blender

container only one-third full. Cover tightly, leaving

center slightly open to vent hot air; cover blender

with a clean towel while operating.

 

 

Nutritional facts per serving

calories: 163 , total fat: 3g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 379mg , carbohydrate: 31g ,

fiber: 4g , protein: 4g , vitamin A: 0% , vitamin C:

50% , calcium: 71% , iron: 11%

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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