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Ingredients
1 tablespoon walnut or canola oil
1 pound parsnips, peeled and chopped
2 1/2 cups shelled chestnuts (about 1 pound unshelled)
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
2 cups brewed Lapsang-Souchong or other tea
4 cups low-sodium chicken broth
1/2 cup half-and-half
Instructions
1 pound parsnips, peeled and chopped
2 1/2 cups shelled chestnuts (about 1 pound unshelled)
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
2 cups brewed Lapsang-Souchong or other tea
4 cups low-sodium chicken broth
1/2 cup half-and-half
1. Heat oil in a 3-quart saucepan over medium-high heat. Add parsnips, chestnuts, salt and allspice; cook 10 minutes.
2. Add tea and broth; bring just to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Cool slightly.
3. Place one-third of mixture in a blender container. Cover; blend until smooth. Return mixture to a clean saucepan. Repeat with remaining soup. Slowly stir in cream; cook until thoroughly heated. Serves 8.
Recipe by David Feder, Relish Classic Dishes, "Something to Sing About," Deember 2008.
Nutritional Information
2. Add tea and broth; bring just to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Cool slightly.
3. Place one-third of mixture in a blender container. Cover; blend until smooth. Return mixture to a clean saucepan. Repeat with remaining soup. Slowly stir in cream; cook until thoroughly heated. Serves 8.
Recipe by David Feder, Relish Classic Dishes, "Something to Sing About," Deember 2008.
Per serving: 230 calories, 5g fat, 10mg chol., 3g prot., 42g carbs., 4g fiber, 350mg sodium.
