Name: Parsnip Bisque with Crisp Chestnuts
Cook time: 40 min
Total time: 1 1/4 hr
Yield: 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

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Parsnip Bisque with Crisp ChestnutsAlan Richardson

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.

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