Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Chestnut Soup with Chile Oil
30 min., ready in 1 hr 20 min.
Time:
544
calories
Calories:
Health Score:
92 / 100
Ingredientsfor
- Ingredients
- 1 onion
- 1 garlic clove
- ¼ Celery root
- 1 carrot
- 1 Celery
- 600 grams Chestnuts
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- ¼ bunch parsley
- 100 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp balsamic vinegar
- 4 Tbsps Chile oil
Preparation
1.
Preheat oven to 220°C (approximately 450°F). Peel onion and finely dice. Peel and press garlic. Rinse turnip and carrot, peel and finely chop. Wash celery, shake dry and slice into 0.5 cm (approximately 1/4-inch) wide pieces. Cut chestnuts crosswise and roast for about 30 minutes until the shells crack and chestnuts are tender. Remove and saute in butter with onions and garlic.
2.
Add celery, carrots and broth and simmer for about 20 minutes. Rinse and finely chop parsley. Using an immersion blender, puree soup, stir in cream and season with salt, pepper, nutmeg and balsamic vinegar. Serve in a preheated soup bowl and drizzle with chile oil. Sprinkle with chopped parsley and garnish with small celery leaves.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |