Chestnut Soup

Cooking Light
5 servings (serving size: 1 cup soup and 1/4 cup croutons)

Ingredients

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1 tablespoon margarine
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup cubed peeled baking potato
1 cup cooked shelled chestnuts (about 1 pound in shells)
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 to 1/4 teaspoon pepper
5 (10 1/2-ounce) cans low-salt chicken broth
1/2 cup 2% low-fat milk
1 1/4 cups plain croutons
Paprika

Preparation

Melt margarine in a large saucepan over medium heat. Add onion; sauté 4 minutes. Add celery and carrot; sauté 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.

Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Created date

October 2003

Nutritional Information

Calories 247
Caloriesfromfat 29 %
Fat 8 g
Satfat 2.1 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 7.2 g
Carbohydrate 36.8 g
Fiber 4.9 g
Cholesterol 2 mg
Iron 2.4 mg
Sodium 213 mg
Calcium 67 mg