Chestnut and Potato Soup
Chestnut and Potato Soup - For a seductive, nutty flavor for a full stomach
Healthy, because
Even smarter
Nutritional values
Anyone who loves nuts and but hates how much fat they contain should eat chestnuts more often; 100 grams contains only 2 grams of fat! Thanks to their rich starch and fiber content, chestnuts always make you feel full.
Would you prefer to save even more fat? Then replace the whipped cream with low-fat whipping cream or soy cream and use 2 teaspoons of vegetable or nut oil instead of butter.
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 40 mg |
Ingredients
Kitchen utensils
Preparation steps
Peel the onions and chop finely.
Rinse potatoes, peel, and cut into approximately 3/4-inch cubes.
Chop and set aside roughly half of the chestnuts. Cut the remaining chestnuts in half.
Melt 1 1/2 tablespoons of butter in a pot and cook the onions over medium heat until transparent.
Add potatoes and sauté for 2 minutes. Add halved chestnuts and cook for another 2 minutes.
Rinse marjoram, shake dry and add to the pot. Pour in chicken stock and bring to a boil. Cook for 30 minutes over medium heat.
Remove marjoram. Puree the soup to a fine consistency with an immersion blender. Season with salt and pepper and keep warm over very low heat.
Rinse apples, remove seeds and cut into cubes.
Melt remaining butter in a pot. Add apples and chopped chestnuts and sauté for 3-4 minutes. Season with salt and pepper. Add apple mixture to the soup and bring to a boil.
Beat cream with a whisk until soft peaks form. Rinse chives, shake dry and cut into small rings. Top each serving of soup with spoonful of cream, sprinkle with chives and serve.
