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Soup Chestnut

Chestnut Soup


  • Yield: 4 1x

Description

Author: Michelle Minnaar


Scale

Ingredients

  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) oil
  • 2 large onions, peeled and roughly chopped
  • 2 carrots, peeled and chopped
  • 500g (1lb) cooked and peeled chestnuts
  • 750ml (3 tbsp) vegetable stock

Instructions

  1. Fry the onions in butter and oil in a large saucepan until they have softened.
  2. Add the carrots, chestnuts and stock.
  3. Turn up the heat until a slow simmer is reached. Continue for around 10 minutes or until the carrots are cooked.
  4. Pour the contents into a KitchenAid blender, or an alternative, and blend until the soup is perfectly smooth.
  5. Garnish each bowlful with double cream, parsley, chopped cooked chestnuts and freshly ground pepper. Enjoy!

Notes

  • To make the recipe vegan-friendly, omit the butter and use a bit more oil to fry the onions. Use a cream alternative.
  • Category: Starter
  • Cuisine: English

Nutrition

  • Serving Size: 1 serving
  • Calories: 354
  • Sugar: 5.9 g
  • Sodium: 135 mg
  • Fat: 8.2 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 66.8 g
  • Fiber: 3.2 g
  • Protein: 3.9 g
  • Cholesterol: 8 mg