Pear Chestnut Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,218 mg | (30 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Pear
- 250 milliliters dry white wine
- 500 grams roasted, peeled Chestnuts (chestnuts)
- 1 finely chopped shallot
- 1 l Vegetable broth
- salt
- peppers
- 100 grams Sour cream
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Red currant jelly
Preparation steps
1.
Cut off the stem ends of the pears and make 2 crosswise cuts in each stem end from the cut surface toward the stems. Cut cores out of remaining pear portions and peel. Place the pears side by side in a small pot, pour in the wine and cook the pears until soft. Lift out of the wine and set aside.
2.
Sauté chestnuts with the shallots in a saucepan, add remaining pear portions, broth and wine and bring to a boil. Simmer uncovered about 1 hour, stirring constantly.
3.
Stir in the sour cream, cream and jelly. Puree and season with salt and pepper. Scrape puree through a sieve.
4.
Transfer to plates, top with pear stems and serve immediately.
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