ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chestnut Soup

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.