Directions:
- In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.94 Kcal (477 kJ) | ||
| Calories from fat | 66.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 7% | |
| Sodium | 167.13mg | 7% | |
| Potassium | 172.39mg | 4% | |
| Total Carbs | 8.63g | 3% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 3.92g | 8% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 84.87 Kcal (355 kJ) | ||
| Calories from fat | 49.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 11% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 7% | |
| Sodium | 124.5mg | 7% | |
| Potassium | 128.42mg | 4% | |
| Total Carbs | 6.43g | 3% | |
| Sugars | 1.82g | 10% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 2.92g | 8% | |
| Vitamin C | 2.2mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.6mg | 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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