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Chestnut Soup

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Ingredients
  Margarine 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Peeled cubed baking potato 1 Cup (16 tbs)
  Cooked shelled chestnut 1 Pound (1 Cup)
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned low sodium chicken broth 52 1⁄2 Ounce (5 Cans Of 10 1/2 Ounce Each)
  2% milk 1⁄2 Cup (8 tbs)
  Plain croutons 1 1⁄4 Cup (20 tbs)
  Paprika To Taste
Directions

Melt margarine in a large saucepan over medium heat.
Add onion; saute 4 minutes.
Add celery and carrot; saute 6 minutes.
Add potato and next 5 ingredients.
Bring to a boil; reduce heat and simmer 40 minutes.
Place chestnut mixture in a blender; cover and process until smooth.
Return to pan; stir in milk.
Cook until thoroughly heated.
Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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3.97
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 947 Calories from Fat 237

% Daily Value*

Total Fat 27 g41%

Saturated Fat 7.1 g35.4%

Trans Fat 0 g

Cholesterol 9.8 mg3.3%

Sodium 1225.4 mg51.1%

Total Carbohydrates 140 g46.7%

Dietary Fiber 15.5 g62.1%

Sugars 21.9 g

Protein 49 g98.6%

Vitamin A 243.4% Vitamin C 91%

Calcium 38.9% Iron 86.6%

*Based on a 2000 Calorie diet

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Chestnut Soup Recipe