Directions:
- On low heat, sweat the potato, celery, onion and garlic in butter in a heavy based pot for 5 minutes.
- Add the chestnuts, stock and simmer, covered, for 25 minutes until the nuts and vegetables are tender.
- Strain through a colander into a bowl and puree the solids in a food processor.
- Return the liquid to the solids while holding back about 1 cup in case the soup is too liquid for your taste.
- Strain back into the pot.
- Add the creme fraiche for extra tang and simmer the soup for 15 minutes to allow it to reduce slightly.
- Season to taste.
- Before serving, add the liquor to the hot soup.
- Garnish with choppsed parsley.
- The French would add a little shredded duck confit warmed in the alcohol into each bowl just right before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.95 Kcal (1729 kJ) | ||
| Calories from fat | 71.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 14.33mg | 5% | |
| Sodium | 25.42mg | 1% | |
| Potassium | 939.79mg | 20% | |
| Total Carbs | 80.02g | 27% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 69mg | 115% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 11% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 181.54 Kcal (760 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 12% | |
|---|---|---|---|
| Cholesterol | 6.3mg | 5% | |
| Sodium | 11.18mg | 1% | |
| Potassium | 413.16mg | 20% | |
| Total Carbs | 35.18g | 27% | |
| Sugars | 0.81g | 7% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 1.97g | 9% | |
| Vitamin C | 30.3mg | 115% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 11% | |
| Calcium | 22mg | 5% | |
* 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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