Directions:
- Sauté onions in butter until golden.
- Add chestnut puree and cook stirring for 5 minutes being care not to allow it to brown.
- Add chicken broth, salt, pepper and sugar then bring to boil.
- Mix cornstarch with milk and add to soup then bring to boil and reduce heat then add cream.
- Add rice and sherry then garnish with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 939.66 Kcal (3934 kJ) | ||
| Calories from fat | 255.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.38g | 44% | |
|---|---|---|---|
| Cholesterol | 148.19mg | 49% | |
| Sodium | 1420.55mg | 59% | |
| Potassium | 1313.88mg | 28% | |
| Total Carbs | 93.17g | 31% | |
| Sugars | 32.12g | 128% | |
| Dietary Fiber | 15.04g | 60% | |
| Protein | 74.21g | 148% | |
| Vitamin C | 53.1mg | 88% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.8mg | 38% | |
| Calcium | 220.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 160.06 Kcal (670 kJ) | ||
| Calories from fat | 43.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 44% | |
|---|---|---|---|
| Cholesterol | 25.24mg | 49% | |
| Sodium | 241.98mg | 59% | |
| Potassium | 223.81mg | 28% | |
| Total Carbs | 15.87g | 31% | |
| Sugars | 5.47g | 128% | |
| Dietary Fiber | 2.56g | 60% | |
| Protein | 12.64g | 148% | |
| Vitamin C | 9mg | 88% | |
| Iron | 1.1mg | 38% | |
| Calcium | 37.6mg | 22% | |
* 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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