Directions:
- Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
- Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
- Put everything in the blender to puree, then reheat (add heavy cream here if desired).
- Serve with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.48 Kcal (1003 kJ) | ||
| Calories from fat | 64.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 17.95mg | 6% | |
| Sodium | 147.63mg | 6% | |
| Potassium | 453.67mg | 10% | |
| Total Carbs | 37.02g | 12% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 117.29 Kcal (491 kJ) | ||
| Calories from fat | 31.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 11% | |
|---|---|---|---|
| Cholesterol | 8.79mg | 6% | |
| Sodium | 72.3mg | 6% | |
| Potassium | 222.18mg | 10% | |
| Total Carbs | 18.13g | 12% | |
| Sugars | 1.84g | 15% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 2.81g | 11% | |
| Vitamin C | 12.1mg | 41% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 6% | |
| Calcium | 18mg | 4% | |
* 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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