Apple Chestnut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
450g/1lb chestnuts450g/1lb cooking apples peeled, cored, sliced5 cups of water (or vegetable stock)3 medium celery stalks2 tbs low-fat margarine/cooking oil1 medium onion1 tsp allspice1 fl oz lemon juice2 fl oz of low-fat cream or half & halfsalt and pepper to taste
*Using canned/shelled chestnuts makes this a much faster process but shelled are fine, too, if you can't find anything else, just roast or boil them until they split and remove the outer shells and inner brown lining.
Once shelled, place the chestnuts in a pan with the water/stock and allspice and cook for 20 mins until tender. Meanwhile, melt the margarine in a pan. Add the celery and onion and cook until softened (about 5-7 min). Add the apples and cook for another 5 min until softened.
Puree the chestnuts and water/stock with the apple mixture using a hand-held blender or food processer. Return to the pan, adding some salt and pepper to taste if you like, the lemon juice and cream. Blend well, reheat gently and serve.
Adding vegetable stock will slightly change the values but if you find a low-sodium one, that will keep this a very heart-healthy meal.
I loooooooove this soup with some warmed brown/whole grain bread.
This makes 6 starter size bowls of soup or 4 meal sized bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user JAZZYCHICK.
Once shelled, place the chestnuts in a pan with the water/stock and allspice and cook for 20 mins until tender. Meanwhile, melt the margarine in a pan. Add the celery and onion and cook until softened (about 5-7 min). Add the apples and cook for another 5 min until softened.
Puree the chestnuts and water/stock with the apple mixture using a hand-held blender or food processer. Return to the pan, adding some salt and pepper to taste if you like, the lemon juice and cream. Blend well, reheat gently and serve.
Adding vegetable stock will slightly change the values but if you find a low-sodium one, that will keep this a very heart-healthy meal.
I loooooooove this soup with some warmed brown/whole grain bread.
This makes 6 starter size bowls of soup or 4 meal sized bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user JAZZYCHICK.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 4.2 g
- Cholesterol: 3.7 mg
- Sodium: 74.9 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.8 g
- Protein: 2.3 g
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