Chestnut Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 400 grams Chestnuts
- 1 onion
- 1 garlic clove
- 150 grams Celery root
- 150 grams floury potatoes
- 2 Tbsps butter
- 200 milliliters dry white wine
- 800 milliliters Beef broth (or vegetable broth)
- 2 sprigs Sage
- 150 milliliters Whipped cream
- 1 splash lemon juice
- salt
- freshly ground peppers
- ground Nutmeg
Preparation steps
Carve the shell of the chestnut. Cook in boiling water for about 30 minutes until the chestnuts are soft. Drain, allow to cool slightly and peel.
Peel and cube the onion, garlic, celery and potatoes. Saute in hot butter for 1-2 minutes. Set aside 5-6 chestnuts. Chop the remaining chestnuts, add to the vegetables and saute briefly. Deglaze with the wine and broth. Rinse, shake dry and pluck the sage. Set aside a few leaves for the garnish, and place the rest in the soup. Simmer for about 30 minutes.
Remove the sage from the soup. Add the cream to the soup, withholding 2 tablespoons, and puree. Depending on the desired consistency, allow to simmer or add broth. Season with lemon juice, salt, pepper and nutmeg. Add the remaining cream. Add the remaining chestnuts to the soup. Serve garnished with the remaining sage.
