Directions:
- Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.
- Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper.
- Cooks' note: · Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.71 Kcal (514 kJ) | ||
| Calories from fat | 67.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 258.88mg | 11% | |
| Potassium | 216.25mg | 5% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 5.65g | 11% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 59.97 Kcal (251 kJ) | ||
| Calories from fat | 33.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 12% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 7% | |
| Sodium | 126.53mg | 11% | |
| Potassium | 105.7mg | 5% | |
| Total Carbs | 4.29g | 3% | |
| Sugars | 2.1g | 17% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 2.76g | 11% | |
| Vitamin C | 0.6mg | 2% | |
| Calcium | 5.4mg | 1% | |
* 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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