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  • 1 tablespoon walnut or canola oil
  • 1 pound parsnips, peeled and chopped
  • 2 1/2 cups shelled chestnuts (about 1 pound unshelled)
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon ground allspice
  • 2 cups brewed Lapsang-Souchong or other tea
  • 4 cups low-sodium, fat-free chicken broth
  • 1/2 cup half-and-half


  1. Heat oil in a 3-quart saucepan over medium-high heat. Add parsnips, chestnuts, salt and allspice; cook 10 minutes.
  2. Add tea and broth; bring just to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Cool slightly.
  3. Place one-third of mixture in a blender container. Cover; blend until smooth. Return mixture to a clean saucepan. Repeat with remaining soup. Slowly stir in cream; cook until thoroughly heated.
—Recipe by David Feder

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The recipe was originally published as Smoky Chestnut and Parsnip Soup on

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