Directions:
- Melt margarine in a large saucepan over medium heat. Add onion; sauté 4 minutes. Add celery and carrot; sauté 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
- Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.97 Kcal (1365 kJ) | ||
| Calories from fat | 39.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 214.07mg | 9% | |
| Potassium | 567.73mg | 12% | |
| Total Carbs | 64.33g | 21% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 7.01g | 14% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 84.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 127.17 Kcal (532 kJ) | ||
| Calories from fat | 15.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 7% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 1% | |
| Sodium | 83.51mg | 9% | |
| Potassium | 221.48mg | 12% | |
| Total Carbs | 25.1g | 21% | |
| Sugars | 1.3g | 13% | |
| Dietary Fiber | 1.01g | 10% | |
| Protein | 2.74g | 14% | |
| Vitamin C | 14mg | 60% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 33.1mg | 8% | |
* 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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