Parsnip Bisque with Crisp Chestnuts - Restaurant Association of Nova Scotia

Ingredients

• 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