Chestnut Soup with Pear-Nut Topping
Chestnut Soup with Pear-Nut Topping - Autumnal soup enjoyment with chestnuts. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Parsnips contains essential oils which helps support digestion and calm stomach problems.
If you want, feel free to use fresh chestnuts in this soup.
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,436 mg | (36 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 42 mg |
Ingredients
- Ingredients
- 1 shallot
- 4 Parsnips
- 14 ozs Chestnuts (precooked; vacuumed)
- 2 Tbsps olive oil
- 20 ozs Vegetable broth
- 32 Tbsps Hazelnuts
- 1 Pear
- 1 tsp honey
- ½ tsp ground Turmeric
- 2 Tbsps Orange juice
- 7 ozs Whipped cream
- salt
- peppers
- 2 stalks parsley
Preparation steps
Peel the shallot, clean, peel and wash the parsnips. Chop the shallot and 1 parsnip. Roughly cut the chestnuts.
Heat 1 tablespoon of oil in a pot. Sauté the shallot for 2 minutes over medium heat, add the chestnuts and parsnip pieces and sauté for 3 minutes. Add stock and cook over medium heat for about 15 minutes.
In the meantime, dice the remaining parsnips. Chop the hazelnuts. Wash, quarter, core and dice the pear.
For the topping, heat the remaining oil in a pan. Fry the parsnip cubes for 5-7 minutes. Then add nuts, pears, honey, turmeric and orange juice and let it caramelize for 2 minutes at medium heat.
Finely puree the soup with cream and season to taste with salt and pepper. Wash parsley, shake dry and chop. Pour topping over the soup and sprinkle with parsley.
