Directions:
- In a large pot over medium heat, melt butter until foaming.
- Add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes.
- Season well with salt and freshly ground black pepper.
- Add apples and sage, season with additional salt and pepper, and cook until apples are tender, about 10 minutes.
- Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
- Using a blender, purée soup in 4 batches. Season with salt and freshly ground black pepper. Serve garnished
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 734.2 Kcal (3074 kJ) | ||
| Calories from fat | 161.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 6% | |
| Sodium | 990.85mg | 41% | |
| Potassium | 1647.76mg | 35% | |
| Total Carbs | 125.43g | 42% | |
| Sugars | 38.09g | 152% | |
| Dietary Fiber | 12.05g | 48% | |
| Protein | 11.67g | 23% | |
| Vitamin C | 103.7mg | 173% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 27.9mg | 155% | |
| Calcium | 131mg | 13% | |
| Amount Per 100 g | |||
| Calories | 85.06 Kcal (356 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 28% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 6% | |
| Sodium | 114.8mg | 41% | |
| Potassium | 190.9mg | 35% | |
| Total Carbs | 14.53g | 42% | |
| Sugars | 4.41g | 152% | |
| Dietary Fiber | 1.4g | 48% | |
| Protein | 1.35g | 23% | |
| Vitamin C | 12mg | 173% | |
| Iron | 3.2mg | 155% | |
| Calcium | 15.2mg | 13% | |
* 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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