Skip to content
Looking for something?

AUTUMN CHESTNUT SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

239.22 g

Sodium (mg)

2372.7 mg

Vitamin A (IU)

585.88 IU

Saturated Fat (g)

922.84 g

Energy (kcal)

15390.72 kcal

Fat (g)

1474.41 g

Trans Fat (g)

0.75 g

Salt (g)

5.93 g

Calcium (mg)

75.16 mg

Monounsaturated Fat (g)

17.42 g

Cholesterol (mg)

4312.5 mg

Iron (mg)

3.9 mg

Vitamin C (mg)

62.26 mg

Fibre (g)

2.69 g

Sugars (g)

180.46 g

Protein (g)

297.75 g

Potassium (mg)

1371.29 mg

Total

956.89 g

9490.79 mg

2343.54 IU

3691.35 g

61562.9 kcal

5897.66 g

3.01 g

23.72 g

300.65 mg

69.69 g

17250 mg

15.6 mg

249.02 mg

10.75 g

721.84 g

1191.01 g

5485.16 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.