Directions:
- Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
- Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
- Remove the chestnuts and celery from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.
- Return the purée to the reserved stock, mix well and heat through.
- To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.08 Kcal (2872 kJ) | ||
| Calories from fat | 183.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.44g | 31% | |
|---|---|---|---|
| Cholesterol | 52.6mg | 18% | |
| Sodium | 477mg | 20% | |
| Potassium | 1299.12mg | 28% | |
| Total Carbs | 109.63g | 37% | |
| Sugars | 15.15g | 61% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 17.33g | 35% | |
| Vitamin C | 66.8mg | 111% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 107.71 Kcal (451 kJ) | ||
| Calories from fat | 28.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 31% | |
|---|---|---|---|
| Cholesterol | 8.26mg | 18% | |
| Sodium | 74.89mg | 20% | |
| Potassium | 203.95mg | 28% | |
| Total Carbs | 17.21g | 37% | |
| Sugars | 2.38g | 61% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 2.72g | 35% | |
| Vitamin C | 10.5mg | 111% | |
| Iron | 0.3mg | 9% | |
| Calcium | 15.9mg | 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.
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