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Ingredients

• 1 tablespoon walnut oil or cooking oil
• 1 pound parsnips, peeled and chopped (about 3-1/2 cups)
• 2 1/2 cups shelled roasted chestnuts (see method) or one 15-ounce can whole chestnuts, drained
• 1 medium onion, chopped (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
• 1 cup half-and-half or light cream
• Fresh chives or edible flowers (optional)

Description

The Sweet, Nutty Flavor Of Parsnips Is A Natural With Roasted Chestnuts In This Rich And Velvety Soup.

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