Roasted Chestnut Soup
Healthy, because
Even smarter
Nutritional values
This warming chestnut cream soup is the perfect dish for cold autumn days, and contains plenty of B vitamins from the chestnuts.
If you don't want to cook with alcohol, replace the white wine with chicken or vegetable broth.
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 6 ozs Celery root
- 6 ozs white potatoes
- 2 Tbsps butter
- 9 ozs Roasted Chestnuts (precooked)
- 7 ozs dry white wine
- 26 ozs Beef broth (vegetable broth)
- 1 Pear
- 1 splash lemon juice
- 5 ozs Whipped cream
- salt
- white peppers
- Nutmeg
Preparation steps
Peel the onion, garlic, celery and peel the potatoes. Cut everything into small cubes. Sauté together until lightly golden brown in 1 tablespoon hot butter. Set aside 5-6 chestnuts aside as garnish, chop the rest, add to the vegetables and sauté briefly. Deglaze with the wine and pour in the broth. Simmer about 30 minutes.
Peel the pears, cut in half, remove core and cut the halves into small cubes. Cut the remaining chestnuts into slices and brown lightly together with the pear in the remaining butter 2-3 minutes. Set aside and sprinkle with the lemon juice.
Whip half of the cream until creamy, add the rest to the soup and puree. Simmer more as required or add more broth. Season with salt, pepper and nutmeg and transfer to bowls. Place the whipped cream on top and serve garnished with the fried pear and chestnuts.
