Chestnut Soup

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Yield:
5 servings (serving size: 1 cup soup and 1/4 cup croutons)
November 1996
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

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