Chestnut and Parsnip Soup With Crispy Sage Chestnut and Parsnip Soup With Crispy Sage

Photography: Jeff Coulson

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



In 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
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Chestnut and Parsnip Soup With Crispy Sage