Chestnut Soup

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Chestnut Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 cal.(20 %)
Protein5.48 g(6 %)
Fat25.31 g(22 %)
Carbohydrates45.36 g(30 %)
Sugar added0 g(0 %)
Roughage5.97 g(20 %)
Vitamin A117.85 mg(14,731 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.81 mg(23 %)
Vitamin B₆0.31 mg(22 %)
Folate70.36 μg(23 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.47 μg(8 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C31.18 mg(33 %)
Potassium436.32 mg(11 %)
Calcium52.56 mg(5 %)
Magnesium30.56 mg(10 %)
Iron1.57 mg(10 %)
Iodine11.46 μg(6 %)
Zinc0.73 mg(9 %)
Saturated fatty acids9.68 g
Cholesterol90.99 mg

Ingredients

for
4
Ingredients
10 Chestnuts
2 shallots
1 sprig rosemary
½ l Chicken broth
l Whipped cream
1 Tbsp Peanut oil
2 Puff pastry dough (frozen)
1 egg yolk
salt (and pepper)
How healthy are the main ingredients?
Whipped creamrosemaryChestnutshallotsalt

Preparation steps

1.

Cut the chestnuts crosswise and bake in the oven at 200°C (approximately 400°F) until the skins can be loosened. Peel chestnuts and shallots and sauté with rosemary in the oil. Pour in the cream and broth, cover and simmer for 20 minutes.

2.

Thaw puff pastry, roll out and cut out stars. Put on a baking sheet lined with parchment paper, brush with egg yolk and bake until golden, about 15 minutes.

3.

Strain the soup through a sieve, season with salt and pepper and serve with two pastry stars.