Try this Creme of Chestnut and Celery Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan over medium high heat, melt the butter. Add the onion and celery and saute until golden brown, about 5 minutes. Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer, until the soup thickens slightly, about 1 hour. Puree, according to your machines instructions. Warm, adjust seasoning and serve hot with bagette and a red sweet wine. Enough for 6 to 8 bowls. *Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to saute the vegetables. Add 1 tablespoon browned butter (do not burn) for flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . . Gerald Hirigoyen (1995). Bistro: Best of Casual French Cooking. Sunset Books, CA. Part of a series: Casual Cuisines of the World. [Pat H. McRecipe October 1996] Recipe By : Gerald Hirigoyen, Bistro Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 17:13:17 -0800 From: PATh
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 618 | ||
Calories from Fat: 618 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.2g | 92 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 10.4mg | 0 % | |
Potassium 49mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1g | ||
Protein 1g | 1 % | |
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: 618
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