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Ingredients

• 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 chicken broth
• 2 sprigs  fresh marjoram
•   Nondairy sour cream (optional)
•   Fresh chives or edible flowers (optional)

Description

The Sweet Nutty Flavor Of Parsnips Complements Roasted Chestnuts In This Rich, Velvety Soup.

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