Chestnut Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
972
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 972 cal. | (46 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.7 g | (79 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 42.7 μg | (71 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 2,165 mg | (54 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Chestnuts
- ¼ Celery root
- 1 stalk Leeks
- 1 garlic clove
- 1 shallot
- 2 Tbsps butter
- 150 grams Crème fraiche
- 150 grams Bacon (thinly sliced)
- salt
- freshly ground peppers
Preparation steps
1.
Cut the chestnuts crosswise and place onto a baking sheet. Cook in a preheated oven at 250°C (approximately 480°F) for 25 minutes until the shells jump. Remove, let cool and peel. Coarsely chop the chestnuts. Peel the celery and cut into small pieces.
2.
Rinse the leek and cut the white and light green parts into small pieces.
3.
Peel and chop the garlic and shallot.
4.
Sauté the vegetables in a pan in hot butter. Add the chestnuts, let sauté briefly, then pour in 1 liter of water (approximately 1 quart). Bring to a boil and simmer for about 10 minutes. Puree everything. Stir in the creme fraiche and season with salt and pepper. Cut the bacon into pieces and fry in a pan until crispy. Drain on paper towels. Serve the soup garnished with the bacon.
