Chestnut-Jerusalem Artichoke Soup with Apple-Chorizo Garnish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.1 g | (90 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 500 grams Chestnuts
- 500 grams Jerusalem artichoke
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 200 milliliters dry white wine
- 800 milliliters Beef broth (or vegetable broth)
- 1 Apple
- 150 grams Chorizo
- 100 milliliters Whipped cream
- 1 splash lemon juice
- salt
- freshly ground peppers
- ground Nutmeg (ground)
- 2 Tbsps finely chopped parsley
Preparation steps
For the soup: Remove shells from chestnuts. Boil in a pot until soft, about 30 minutes. Drain, cool slightly and peel skins.
Peel the Jersalem artichokes, onion and garlic, and cut into small cubes. Heat the butter in a pot. Add the artichokes, onion and garlic, and cook for 1-2 minutes. Chop the chestnuts and add to the vegetables. Stir in the wine and broth. Simmer, while stirring, until the vegetables are tender, about 30 minutes.
For garnish: Peel the apples, quarter, core and cut into small cubes. Cut the chorizo into small cubes. Cook the apples and chorizo in a skillet until golden. Season with pepper to taste.
For the soup: Stir the cream into the soup and puree. Add more broth if the mixture is too thick or simmer to reduce if the soup is too thin. Season with lemon juice, salt, pepper and nutmeg to taste.
For serving: Divide the soup between soup plates. Top with the apple and chorizo mixture, and sprinkle with parsley.
