Directions:
- Melt the butter in a pan and together with th eolive oil saute the onion on a low flame until they become golden in colour.
- Add the calvados and cook until the mixture is almost dry. Add the stock, potatoes, pumpkin, apples, star anise, chestnuts and bayleaf.
- Bring to the boil and simmer until the potatoes are tender. REMOVE bayleaf and staranise, then blend in batches in a food processor.
- Season with salt and freshly ground pepper. To serve drop a tsp of creme fraiche on the top of the soup. Garnish with chopped sage leafs.
- * I serve this with bacon flavoured toasted baguette ( blend some bacon and butter, spread on bread, grill).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.3 Kcal (1370 kJ) | ||
| Calories from fat | 108.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 19% | |
|---|---|---|---|
| Cholesterol | 32.65mg | 11% | |
| Sodium | 290.56mg | 12% | |
| Potassium | 779.24mg | 17% | |
| Total Carbs | 42.24g | 14% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.3mg | 13% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 83.43 Kcal (349 kJ) | ||
| Calories from fat | 27.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 19% | |
|---|---|---|---|
| Cholesterol | 8.32mg | 11% | |
| Sodium | 74.07mg | 12% | |
| Potassium | 198.64mg | 17% | |
| Total Carbs | 10.77g | 14% | |
| Sugars | 2.72g | 43% | |
| Dietary Fiber | 0.84g | 13% | |
| Protein | 3.85g | 30% | |
| Vitamin C | 4.5mg | 29% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.6mg | 13% | |
| Calcium | 22.9mg | 9% | |
* 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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