Directions:
- Melt the butter in a large saucepan over medium heat.
- Add carrots, onion, and celery, and saute until soft, about 7 minutes.
- Add chestnuts and continue cooking 5 minutes, stirring occasionally.
- Add stock and bring to a boil.
- Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
- Simmer 15 minutes.
- Add tarragon and continue cooking 5 minutes.
- Puree the soup in a blender.
- Return to saucepan and reheat.
- Adjust seasonings as needed.
- Serve with a dollop of yogurt or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.22 Kcal (1939 kJ) | ||
| Calories from fat | 127.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 22% | |
|---|---|---|---|
| Cholesterol | 16.99mg | 6% | |
| Sodium | 17361.74mg | 723% | |
| Potassium | 921.45mg | 20% | |
| Total Carbs | 68.08g | 23% | |
| Sugars | 15.48g | 62% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 59.5mg | 99% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 179.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 182.6 Kcal (765 kJ) | ||
| Calories from fat | 50.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 22% | |
|---|---|---|---|
| Cholesterol | 6.7mg | 6% | |
| Sodium | 6844.08mg | 723% | |
| Potassium | 363.24mg | 20% | |
| Total Carbs | 26.84g | 23% | |
| Sugars | 6.1g | 62% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 5.96g | 30% | |
| Vitamin C | 23.5mg | 99% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 12% | |
| Calcium | 70.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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