Chestnut Soup with Rosemary Croûtons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 55.7 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,512 mg | (38 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the soup
- 1 onion
- 400 grams starchy potatoes
- 2 carrots
- 150 grams Celery root
- 200 grams cooked Chestnuts (vacuum-packed)
- 1 stalk Leeks
- 3 Tbsps butter
- 50 grams unsweetened Chestnut cream
- 600 milliliters Vegetable broth
- 2 bay leaves
- salt
- freshly ground peppers
- 150 milliliters Whipped cream
- For the croutons
- 1 sprig rosemary
- 4 slices Whole Wheat Bread
- 2 Tbsps butter
- salt
- freshly ground peppers
Preparation steps
For the soup: Peel the onion, potatoes, carrots and celery root and dice. Chop the chestnuts and toast in a dry skillet. Cut the leek into small pieces and rinse thoroughly in a colander.
Melt the butter in a saucepan and sauté onion, potatoes, celery root and leek stirring occasionally until lightly browned. Stir in the chestnut cream. Pour in the broth and add the bay leaf. Season with salt and pepper. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
Working in batches if necessary, puree the soup. Return the soup to the pot, add the cream, bring to a boil and season with salt and pepper. If desired, strain through a fine-meshed sieve.
For the croutons: Rinse the rosemary, shake dry and strip the leaves from the branches. Remove the crust from the bread and dice. Heat the butter in a pan and toast the bread cubes in it until golden brown on all sides. Season with salt and pepper. Add the rosemary and toss briefly.
Place the toasted chestnuts in soup bowls. Pour the soup over and sprinkle with the croutons. Serve immediately.
