Creamy Chestnut Soup
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 6.27 g | (6 %) | ||
| Fat | 20.82 g | (18 %) | ||
| Carbohydrates | 60.18 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 100.62 mg | (12,578 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.61 mg | (22 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 93.08 μg | (31 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 1.79 μg | (4 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 53.55 mg | (56 %) | ||
| Potassium | 876.74 mg | (22 %) | ||
| Calcium | 116.14 mg | (12 %) | ||
| Magnesium | 58.92 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 1.07 mg | (13 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Cholesterol | 51.45 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Chestnuts
- 2 shallots
- 7 ozs Celery root
- 1 Parsnip
- 1 garlic clove
- 1 Tbsp butter
- 20 ozs Chicken broth
- 4 Tbsps Crème fraiche
- 4 Tbsps Cognac
- 3 ozs Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps chopped Pistachio
Preparation steps
1.
Preheat the oven to 220°C / 425°F.
2.
Cut the chestnut shells and bake in the preheated oven until the shell is cracked and the chestnuts are tender (about 30 minutes). Remove from the oven, let cool and peel.
3.
Peel and chop the shallots, celery, parsnip, and garlic. Saute in hot butter for 4-5 minutes until golden brown. Add the chestnuts and saute briefly. Deglaze with the broth and simmer for 25 minutes, stirring occasionally. Remove approximately 1/3 of the chestnuts from the soup and puree the remaining soup.
Replace the chestnuts and stir in the creme fraiche, cognac, and heavy cream. Bring to a boil. If the soup is too thick, add extra broth. Season with salt, pepper, and nutmeg. Serve sprinkled with pistachios.
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