Chestnut Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 5.48 g | (6 %) | ||
| Fat | 25.31 g | (22 %) | ||
| Carbohydrates | 45.36 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.97 g | (20 %) |
more nutritional values
| Vitamin A | 117.85 mg | (14,731 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.81 mg | (23 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 70.36 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.47 μg | (8 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 31.18 mg | (33 %) | ||
| Potassium | 436.32 mg | (11 %) | ||
| Calcium | 52.56 mg | (5 %) | ||
| Magnesium | 30.56 mg | (10 %) | ||
| Iron | 1.57 mg | (10 %) | ||
| Iodine | 11.46 μg | (6 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 9.68 g | |||
| Cholesterol | 90.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 Chestnuts
- 2 shallots
- 1 sprig rosemary
- ½ l Chicken broth
- ⅛ l Whipped cream
- 1 Tbsp Peanut oil
- 2 Puff pastry dough (frozen)
- 1 egg yolk
- salt (and pepper)
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.
