Chestnut Soup Recipe

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Chestnut Soup
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Ingredients
12
Count
Nutrition
700
Calories
Total time
90
Minutes
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Ingredients:

  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 tsp paprika
  • 8 cups water or 8 cups vegetable broth
  • 3 slices day-old portuguese or crusty european bread, thick slices with heavy crusts removed (about 2 cups cubed)
  • 1 1/2 tsp coarse salt (to taste)
  • 1/4 tsp white pepper (or to taste )
  • 1/4 tbsp finely chopped parsley or 1/4 tbsp cilantro
  • 1/2 cup light cream (optional)

Directions:

  1. Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it’s easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don’t burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
  2. Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
  3. In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
  4. Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
  5. Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
  6. Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
  7. Garnish each bowl with a whole or crumbled chestnut.
  8. Variation: After straining the soup, return to the boil and add 1/4 to 1/3 cup short –grain rice to the pot. Simmer 10 minutes, then continue as written.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.89 Kcal (2930 kJ)
Calories from fat 173.62 Kcal
% Daily Value*
Total Fat 19.29g 30%
Cholesterol 22.9mg 8%
Sodium 909.33mg 38%
Potassium 1158.77mg 25%
Total Carbs 120.9g 40%
Sugars 3.49g 14%
Dietary Fiber 0.61g 2%
Protein 10.2g 20%
Vitamin C 87mg 145%
Vitamin A 0.1mg 4%
Iron 2.8mg 16%
Calcium 101.1mg 10%
Amount Per 100 g
Calories 89.73 Kcal (376 kJ)
Calories from fat 22.26 Kcal
% Daily Value*
Total Fat 2.47g 30%
Cholesterol 2.94mg 8%
Sodium 116.59mg 38%
Potassium 148.57mg 25%
Total Carbs 15.5g 40%
Sugars 0.45g 14%
Dietary Fiber 0.08g 2%
Protein 1.31g 20%
Vitamin C 11.1mg 145%
Iron 0.4mg 16%
Calcium 13mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 19
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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