Creamy Chestnut Soup

1. 1

   To cook the chestnuts: Using a sharp knife, cut an 'X' on each chestnut. Arrange the chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, remove the shells and peel.

2. 2

   In a large saucepan, combine the chicken stock, the shelled chestnuts, and the chopped onions. Put the parsley sprigs, cloves, and bay leaf into a spice bag and add it to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.

3. 3

   Discard the spice bag, then puree the chestnut mixture in a food processor or blender. Stir in the heavy cream, sugar, and salt and pepper to taste. Return the mixture to the saucepan and warm it gently. To serve, top with a dollop of unsweetened whipped cream, a little chopped parsley, and some cooked chopped chestnuts just before serving. High quality vegetable broth can be used instead of the chicken broth.

• Calories 165.44 kcal Moderate
• Protein 6.05 g Moderate
• Carbs 18.91 g Moderate
• Total Fat 7.12 g Moderate
• Saturated Fat 4.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 19.94 mg Moderate
• Sodium 661.2 mg High
• Fiber 1.49 g Low Source
• Sugar 0.26 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 75.03 mg Low Source
• Iron 2.51 mg Moderate
• Potassium 432.98 mg Low Source
• Vitamin A 127.46 mcg_rae Moderate
• Vitamin C 50.69 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅