Directions:
- Melt butter in a medium saucepan over medium-high heat. Add onions, celery, and 1 tsp. salt. Cook, stirring, until onion and celery have softened, about 5 minutes.
- Add chestnuts, chicken stock, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer until chestnuts are soft, about 10 minutes.
- Remove bay leaves and purée soup using an immersion blender (or whirl in batches in a blender or food processor). Add more salt and freshly ground black pepper to taste. Serve garnished with a dollop of crème fraîche and a sprinkle of chopped parsley if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.13 Kcal (2843 kJ) | ||
| Calories from fat | 293.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.63g | 50% | |
|---|---|---|---|
| Cholesterol | 89.86mg | 30% | |
| Sodium | 3915.07mg | 163% | |
| Potassium | 2003.68mg | 43% | |
| Total Carbs | 66.11g | 22% | |
| Sugars | 33.12g | 132% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 33.87g | 68% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 192.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 46.18 Kcal (193 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 50% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 30% | |
| Sodium | 266.2mg | 163% | |
| Potassium | 136.24mg | 43% | |
| Total Carbs | 4.49g | 22% | |
| Sugars | 2.25g | 132% | |
| Dietary Fiber | 0.65g | 38% | |
| Protein | 2.3g | 68% | |
| Vitamin C | 1.6mg | 39% | |
| Calcium | 13.1mg | 19% | |
* 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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