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Roasted Chestnut Soup

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Average: 5 (2 votes)
(2 votes)
Roasted Chestnut Soup
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
299
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie299 cal.(14 %)
Protein5 g(5 %)
Fat9 g(8 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K24.2 μg(40 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.4 mg(29 %)
Folate84 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium916 mg(23 %)
Calcium77 mg(8 %)
Magnesium57 mg(19 %)
Iron1.9 mg(13 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids5.3 g
Uric acid31 mg
Cholesterol21 mg
Complete sugar15 g

Ingredients

for
4
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
How healthy are the main ingredients?
ChestnutpotatoWhipped creamoniongarlic clovePear

Preparation steps

1.

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.

2.

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.

3.

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.

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