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)
Instructions
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. 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.)
Nutritional Information
Makes 4 servings.
Per serving: 205 calories, 5 g. total fat (1 g. saturated fat), 36 g. carbohydrate, 6 g. protein, 5 g. dietary fiber, 419 mg. sodium
