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Roasted Chestnut Soup - Makes 4 servings

• 2 tsp. unsalted sweet butter or canola oil
• 1 celery rib, chopped
• 1 large shallot, chopped
• 12-14 oz. unsweetened, cooked chestnuts, vacuum-packed, in a jar, can, or plastic pouch
• 1 small potato, peeled and chopped
• 1 can (15 oz.) fat-free, reduced-sodium
• 1/2 tsp. dried thyme
• 1 cup reduced-fat (2%) milk
• Salt and freshly ground black pepper, to taste
• Small bunch of fresh dill, minced, for garnish (optional)
• chicken broth

Heat butter or oil in a large saucepan over medium-high heat until butter foams. Sauté celery and shallots until shallots are translucent and soft, about 4 minutes.

Add chestnuts, potato, broth and 2 cups water. Add thyme. Cook, partially covered, until solids are very soft, about 40 minutes.

Purée soup, using an immersion blender in the pot, or transferring soup to a blender. Blend in milk. Season to taste with salt and pepper.

Serve in individual bowls garnished, if desired, with snipped dill. Soup keeps up to 3 days in refrigerator. (Once refrigerated, soup becomes very thick; add equal amounts of milk and chicken broth to achieve the consistency of a cream soup.)

Per serving: 286 calories, 5 g. total fat (2 g. saturated fat), 55 g. carbohydrate, 6 g. protein, 5 g. dietary fiber, 313 mg. sodium.