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Sweet chestnut soup

The best to use is frozen, unsweetened bio chestnuts purée

IngredientsConvert
  • 400 g sweet chestnuts, puréed
  • 1 pcs celery stick, cleaned and cut in 3 pieces
  • 2 pcs carrot, peeled and cut in 4
  • 1 pcs small onion, washed
  • 650 ml chicken stock
  • 100 ml port
  • 50 ml heavy cream
  • 2 pinch butter, unsalted
  • 1 pcs cloves, whole
  • 1 pcs bay leaf
  • 1 tbsp cane sugar
Preparation

  1. Add all ingredients except heavy cream into a soup pot. Boil it up and then lower the temperature.
  2. Let it cook slowly for about 40 minutes.
  3. Take the vegetables, spices, and onion out.
  4. Add the cream and cook until the cream thickens.
  5. Taste it and add sugar and more salt if needed.

Good points

  • Very low in cholesterol
  • High in vitamin A

I like to serve it with baked Parma ham slices.

Information
Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 335.22 kcal
Carbohydrates: 57.03 g
Cholesterol: 34.08 mg
Sugar: 7.68 g
Protein: 3.48 g
Fat: 9.82 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com