Try this Chestnut Soup recipe, or contribute your own.
Suggest a better description* Chestnuts should be roasted and shelled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a large pot, heat the oil and saute the onion, carrot and celery. Add the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until the chestnuts are tender, about 25 minutes. Remove and discard the bay leaf. Carefully transfer to a food processor or blender and puree the mixture. Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth. Season to taste with salt and pepper. Serve hot or cold. Each 1 Cup Serving Contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 3 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 856.4mg | 30 % | |
Potassium 80.3mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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