Don't limit sweet chestnuts to the festive season. They add a delicious accent to a quick weeknight meal any time of year. You can find ready-to-use peeled chestnuts in vacuum-sealed packages in the grocery store, which help save on prep time. Serve with crusty bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2013
- 4 slices bacon cut in 1/2-inch pieces
- 1 onion chopped
- 3 cloves garlic chopped
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each salt and pepper
- 454 g parsnips peeled and chopped
- 1/2 cup peeled roasted chestnut coarsely chopped
- 2 cups sodium-reduced chicken broth
- 1 tablespoon butter
- 20 fresh sage leaves
- 1/4 cup 2% plain Greek yogurt
- 1 tablespoon white wine vinegar
MethodIn Dutch oven, cook bacon over medium heat, stirring occasionally, until browned, about 5 minutes. With slotted spoon, transfer to paper towel–lined plate. Discard all but 1 tsp fat from pan. Stir in onion, garlic, thyme, ginger, salt and pepper; cook, stirring occasionally, until onion is light golden, about 5 minutes. Stir in parsnips and half of the chestnuts. Add broth and 2 cups water; bring to boil. Reduce heat and simmer until parsnips are tender, about 15 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook sage leaves until crispy, 2 minutes. Remove and set aside. In same skillet, cook remaining chestnuts until browned, about 3 minutes.
Using immersion blender, or in batches in blender, pur?e soup until smooth. Stir in yogurt and vinegar.
Serve sprinkled with bacon, sage and chestnuts.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 631 mg
- Sugars 8 g
- Protein 8 g
- Calories 210.0
- Total fat 8 g
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 7.0
- Folate 30.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 30.0