Parsnip Bisque with Crisp Chestnuts

• 1 small onion, chopped
• 3/4 lb parsnips, peeled and chopped
• 1 medium boiling potato, peeled and chopped
• 2 fresh thyme sprigs
• 2 teaspoons unsalted butter
• Freshly ground white pepper
• 2 cups fat-free chicken broth
• 1 cup water
• 8 vacuum-packed whole chestnuts, coarsely crumbled
• Garnish: chopped fresh chives

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.
2. Season with salt and white pepper and add broth and water.
3. Simmer, covered, until vegetables are tender, about 20 minutes.
4. Discard thyme sprigs.
5. Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl.
6. Return soup to saucepan with salt and white pepper to taste and keep warm.
7. Saute chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.
8. Serve soup topped with chestnuts.

onion, parsnips, boiling potato, thyme, unsalted butter, freshly ground white pepper, chicken broth, water, chestnuts, fresh chives

Taken from www.epicurious.com/recipes/food/views/parsnip-bisque-with-crisp-chestnuts-102727 (may not work)