Parsnip Bisque with Crisp Chestnuts

Ingredients

• 8  honey whole crumbled
• 4 servings chives fresh chopped
• 2 cups fat-skimmed beef broth fat-free
• 1 small onion chopped
• 0.8 lb parsnips peeled chopped
• 1 medium potato boiling peeled chopped
• 2  thyme sprigs fresh
• 2 teaspoons butter unsalted
• 1 cup water 
• 4 servings pepper white freshly ground

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes. Season with salt and white pepper and add broth and water. Simmer, covered, until vegetables are tender, about 20 minutes. Discard thyme sprigs.
2. Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl. Return soup to saucepan with salt and white pepper to taste and keep warm.
3. Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.
4. Serve soup topped with chestnuts.
5. • You can substitute peeled fresh-roasted chestnuts for the vacuum-packed nuts. • Soup may be made 3 days ahead and cooled completely before being covered and chilled. Sauté chestnuts just before serving.
6. Each serving about 152 calories and 3 grams fat.
7. Self