Smoky Chestnut and Parsnip Soup

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 40 mins

Uncommon ingredients make an uncommon soup.

parsnip soup
Mark Boughton Photography / styling by Teresa Blackburn

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


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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