Smarter Home Cooking

Chestnut Soup

5
Average: 5 (1 vote)
(1 vote)
Chestnut Soup
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
436
calories
Calories

Healthy, because

Even smarter

Nutritional values

This warming chestnut cream soup is the perfect dish for cold autumn days, and contains plenty of B vitamins from the chestnuts.

If you don't want to cook with alcohol, replace the white wine with chicken or vegetable broth.

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein8.01 g(8 %)
Fat19.15 g(17 %)
Carbohydrates52.3 g(35 %)
Sugar added0 g(0 %)
Roughage8.53 g(28 %)
Vitamin A160.47 mg(20,059 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.19 mg(18 %)
Vitamin B₆0.45 mg(32 %)
Folate60.33 μg(20 %)
Pantothenic acid0.65 mg(11 %)
Biotin2.81 μg(6 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C42.31 mg(45 %)
Potassium803.19 mg(20 %)
Calcium84.48 mg(8 %)
Magnesium48.41 mg(16 %)
Iron1.49 mg(10 %)
Iodine6.84 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids11.26 g
Cholesterol57.49 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
6 ounces Celery root
6 ounces white potatoes
2 tablespoons butter
9 ounces Chestnuts (precooked)
7 ounces dry white wine
26 ounces Beef broth (vegetable broth)
1 Pear
1 splash lemon juice
5 ounces Whipped cream
salt
peppers
Nutmeg
How healthy are the main ingredients?
ChestnutpotatoWhipped creamoniongarlicPear

Preparation steps

1.

Peel the onion, garlic, celery and peel the potatoes. Cut everything into small cubes. Sauté together until lightly golden brown in 1 tablespoon hot butter. Set aside 5-6 chestnuts aside as garnish, chop the rest, add to the vegetables and sauté briefly. Deglaze with the wine and pour in the broth. Simmer about 30 minutes.

2.

Peel the pears, cut in half, remove core and cut the halves into small cubes. Cut the remaining chestnuts into slices and brown lightly together with the pear in the remaining butter 2-3 minutes. Set aside and sprinkle with the lemon juice.

3.

Whip half of the cream until creamy, add the rest to the soup and puree. Simmer more as required or add more broth. Season with salt, pepper and nutmeg and transfer to bowls. Place the whipped cream on top and serve garnished with the fried pear and chestnuts.