Chestnut Soup

Ingredients

• 1 cup baking potato cubed peeled
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 1 cup honey shelled cooked ( 1 pound in shells)
• 1.3 cups croutons plain
• 0.3 teaspoon thyme leaves dried
• 0.5 cup milk 2% low-fat
• 52.5 ounce low-salt chicken broth canned
• 1 tablespoon butter 
• 1 cup onion chopped
• 5 servings paprika 
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender

Directions

1. Melt margarine in a large saucepan over medium heat.
2. Add onion; saut 4 minutes.
3. Add celery and carrot; saut 6 minutes.
4. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
5. 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.