Parsnip Bisque with Crisp Chestnuts

Vegetarian
Gluten Free
Health score
7%
Parsnip Bisque with Crisp Chestnuts
1500 min.
4
170kcal

Suggestions


Indulge your senses with this delightful Parsnip Bisque with Crisp Chestnuts, a cozy and heartwarming dish that perfectly blends the earthy flavors of root vegetables with the rich, nutty goodness of chestnuts. Ideal for those chilly evenings or a sophisticated starter for your dinner parties, this bisque is both vegetarian and gluten-free, ensuring that it can be enjoyed by everyone at the table.

The star of this recipe is the parsnip, an often-overlooked vegetable that brings a sweet, creamy texture to the bisque when pureed. Combined with a medley of sautéed onions and tender boiling potatoes, you'll find each spoonful bursting with flavor. The addition of fresh thyme adds a fragrant note that enhances the overall taste profile, making every bite an experience to savor.

What truly elevates this soup is the topping of crisp chestnuts, sautéed to perfection. Their crunchy texture contrasts beautifully with the smoothness of the bisque, adding an interesting twist that will keep your guests coming back for more. This dish can easily be prepared ahead of time, allowing you to enjoy the company of your friends and family without the stress of last-minute cooking.

Whether you serve it as an elegant antipasto, a nourishing snack, or a comforting starter, this Parsnip Bisque with Crisp Chestnuts is sure to enchant your palate and warm your heart. Dive into this culinary adventure and treat yourself to a bowl of goodness!

Ingredients

  •  vacuum-packed chestnuts whole crumbled
  • servings garnish: chives fresh chopped
  • cups chicken broth fat-free
  • small onion chopped
  • 0.8 lb parsnips peeled chopped
  • medium potatoes boiling peeled chopped
  •  thyme sprigs fresh
  • teaspoons butter unsalted
  • cup water 
  • 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

Nutrition Facts

Calories170kcal
Protein7.67%
Fat14.4%
Carbs77.93%

Properties

Glycemic Index
55.75
Glycemic Load
10.19
Inflammation Score
-7
Nutrition Score
12.62347827787%

Flavonoids

Apigenin
0.01mg
Luteolin
0.23mg
Isorhamnetin
0.94mg
Kaempferol
0.21mg
Myricetin
0.01mg
Quercetin
4.79mg

Nutrients percent of daily need

Calories:170.18kcal
8.51%
Fat:2.84g
4.36%
Saturated Fat:1.41g
8.8%
Carbohydrates:34.52g
11.51%
Net Carbohydrates:28.53g
10.38%
Sugar:5.7g
6.34%
Cholesterol:5.38mg
1.79%
Sodium:486.75mg
21.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.4g
6.79%
Manganese:0.74mg
37.06%
Vitamin C:28.89mg
35.02%
Fiber:5.99g
23.96%
Vitamin K:23.06µg
21.96%
Folate:82.32µg
20.58%
Potassium:710.2mg
20.29%
Copper:0.3mg
15.22%
Vitamin B6:0.27mg
13.41%
Phosphorus:122.04mg
12.2%
Magnesium:47.97mg
11.99%
Vitamin B1:0.16mg
10.76%
Vitamin B3:2.07mg
10.33%
Iron:1.63mg
9.08%
Vitamin B5:0.9mg
9.05%
Vitamin E:1.34mg
8.91%
Selenium:4.48µg
6.4%
Calcium:58.32mg
5.83%
Zinc:0.86mg
5.72%
Vitamin B2:0.1mg
5.71%
Vitamin B12:0.23µg
3.85%
Vitamin A:138.21IU
2.76%
Source:Epicurious