)
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.
