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AUTUMN CHESTNUT SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

239.224 g

Sodium (mg)

2372.698 mg

Vitamin A (IU)

585.885 IU

Saturated Fat (g)

922.837 g

Energy (kcal)

15390.724 kcal

Fat (g)

1474.414 g

Trans Fat (g)

0.754 g

Salt (g)

5.93 g

Calcium (mg)

75.163 mg

Monounsaturated Fat (g)

17.422 g

Cholesterol (mg)

4312.5 mg

Iron (mg)

3.901 mg

Vitamin C (mg)

62.255 mg

Fibre (g)

2.687 g

Sugars (g)

180.459 g

Protein (g)

297.752 g

Potassium (mg)

1371.289 mg

Total

956.894 g

9490.793 mg

2343.54 IU

3691.346 g

61562.896 kcal

5897.655 g

3.014 g

23.72 g

300.652 mg

69.689 g

17250 mg

15.604 mg

249.022 mg

10.75 g

721.835 g

1191.01 g

5485.156 mg

  • 1 tbsp margarine
  • 2 medium onions, chopped
  • 1 garlic clove, finely sliced
  • 2 celery sticks, chopped
  • 1 large potato, diced
  • 400 g vaccum - packed chestnut
  • 1 litre vegetable or chicken stock made from knorr vegetable or chicken cube
  • 50 g sugar
  • 50 ml brandy
  • 150 - 200 ml single cream
  • pepper to taste
  • 1 In a saucepan, melt the butter and fry the onions, garlic and celeries until soft but not coloured.
  • 2 Add the potatoes, all but 4 of the chestnuts, stock and pepper to taste.
  • 3 Boil, then simmer for 30 minutes.
  • 4 Once the potato is soft, blitz with a hand blender until smooth.
  • 5 In a separate pan, caramelise the sugar and add brandy to make a syrup.
  • 6 Add this syrup to the soup. Stir in the cream and check the seasoning. Crumble remaining chestnuts on top.