Chestnut Soup
Chestnut Soup - Aromatic and spicy: They feast as in the Alps!
Healthy, because
Even smarter
Nutritional values
The chestnut soup scores with a lot of fibre from the chestnuts - this promises a good and lasting satiation. The metabolism is also stimulated, as the celeriac contains the appropriate essential oils. The bitter substances from the celeriac also calm the stomach.
For example, roasted cashews or pumpkin seeds add a little spice to chestnut soup.
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,294 mg | (32 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 500 grams Chestnuts
- 2 shallots
- 1 garlic clove
- 1 pc Celery root (200 grams)
- 1 Parsnip
- 1 Tbsp butter (15 grams)
- 900 milliliters Vegetable broth
- 100 milliliters dry Red wine
- 4 stalks parsley
- salt
- peppers
- freshly grated Nutmeg
- 2 Tbsps Sour cream (40 grams)
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Cut an x in the rounded tops of the chestnuts and place them on a baking sheet, cut-side up. Bake until the shells pop open at the cross and the chestnuts are tender, about 30 minutes. Remove and let cool. Once cool, peel the chestnuts and coarsely chop.
While the chestnuts cook, peel the shallots, garlic, celery and parsnip and chop finely.
Heat butter in a saucepan. Add the shallots, garlic, celery and parsley and saute over medium heat until golden brown. Add the chopped chestnuts and saute 1-2 minutes. Stir in the broth and red wine and bring to a boil. Reduce to a simmer and cook over low heat, stirring occasionally until the vegetables are very tender and the chestnuts have broken down, 20-25 minutes.
Meanwhile, rinse the parsley, shake dry and chop.
Transfer the soup to a blender and working in batches puree until smooth. Season with salt, pepper and nutmeg. Divide the soup among 4 bowls, stir in the sour cream and sprinkle with parsley.
