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AUTUMN CHESTNUT SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

235.77 g

Sodium (mg)

2381.7 mg

Vitamin A (IU)

552.38 IU

Saturated Fat (g)

923.11 g

Vitamin D (mcg)

0.5 mcg

Energy (kcal)

15364.37 kcal

Fat (g)

1475.86 g

Trans Fat (g)

0.77 g

Vitamin B12 (mcg)

0.78 mcg

Vitamin B6 (mg)

1.16 mg

Salt (g)

5.95 g

Folate (mcg)

41.26 mcg

Calcium (mg)

56.16 mg

Zinc (mcg)

3.6 mcg

Monounsaturated Fat (g)

16.99 g

Cholesterol (mg)

4312.5 mg

Iron (mg)

2.98 mg

Selenium (mcg)

36.77 mcg

Vitamin C (mg)

22.06 mg

Fibre (g)

6.72 g

Sugars (g)

187.4 g

Protein (g)

298.14 g

Copper (mg)

0.23 mg

Potassium (mg)

890.06 mg

Total

943.07 g

9526.79 mg

2209.54 IU

3692.45 g

2 mcg

61457.47 kcal

5903.46 g

3.08 g

3.11 mcg

4.65 mg

23.82 g

165.05 mcg

224.65 mg

14.41 mcg

67.98 g

17250 mg

11.93 mg

147.07 mcg

88.22 mg

26.87 g

749.6 g

1192.57 g

0.91 mg

3560.23 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.