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 

Directions
Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart 
saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 
to 5 minutes. Season with salt and white pepper and add broth and water. Simmer, 
covered, until vegetables are tender, about 20 minutes. Discard thyme sprigs.
Puree soup in batches in a blender (use caution when blending hot liquids) and transfer 
to a bowl. Return soup to saucepan with salt and white pepper to taste and keep warm.
 
Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over 
moderately high heat, stirring frequently, until browned and crisp, about 5 
minutes.Serve soup topped with chestnuts. Makes 4 servings (about 4 cups).

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.

Source:Gourmet