Smoky Chestnut and Parsnip Soup

parsnip soup crop
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 40 mins

Lapsang-Souchong is a smoked tea with a distinctive smoky oak flavor.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 120
  • Fat 3.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 5mg
  • Sodium 170mg
  • Potassium 470mg
  • Carbohydrate 21g
  • Fiber 4g
  • Sugars 5g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 4%