- Makes: Serving Size Approximately 1 Cup (4 Servings)
- Ready In: 60 mins
- Prep Time: 15 mins
- Cook Time: 45-50 mins
Chestnuts roasting on an open fire…and in your kitchen!
- Calories: 205
- Fat: 5g
- Protein: 6g
- Sodium: 419mg
- Carbohydrates: 36g
- Fiber: 5g
Nutritional Information (per serving)
- 2 tsp. canola oil
2 large shallots, chopped
1 jar, can or plastic pouch (12-14 oz.)
unsweetened cooked chestnuts, vacuum-sealed
1 small potato, peeled and chopped
2 cups fat-free, reduced-sodium chicken broth
1 tsp. dried thyme
1 cup reduced fat (2%) milk
Salt and freshly ground white pepper, to taste
1/2 cup chopped pecans, for garnish (optional)
- In a large saucepan, heat the canola oil over medium-high heat.
- Sauté the shallots for about 4 minutes until the shallots are translucent and soft.
- Add the chestnuts, potato and broth.
- Add the thyme and cook for about 40 minutes, partially covered, until the potatoes and chestnuts are very soft.
- Transfer soup to a blender and puree.
- Return to the saucepan and add the milk.
- Heat through over medium heat.
- Season to taste with salt and pepper.
- Ladle into in individual bowls and garnish with pecans, if desired.
Note: This soup keeps for up to 3 days in the refrigerator. Once refrigerated, soup becomes very thick. To achieve the consistency of a creamy soup, add equal amounts of milk and water, or broth before serving.
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