Chestnuts, also known as marrons, are not only a delicious ingredient in many autumn dishes, but also offer numerous health benefits. They consist of over 40 percent starch and contain very little fat (about 2 grams per 100 grams). Compared to other nuts, they are therefore particularly low in calories. They also provide valuable protein and nerve-strengthening B vitamins. These properties make chestnuts an excellent ingredient for a nutritious and healthy soup.
recipe for chestnut soup
Ingredients for 2 servings:
- 200 g chestnuts (peeled and cooked)
- 1 carrot
- 1 shallot
- ½ tbsp rapeseed oil
- ¼ teaspoon brown sugar
- ½ L vegetable broth (preferably freshly cooked, alternatively organic instant broth)
- 40 g whipped cream
- nutmeg
- ½ pinch of cinnamon
- ¼ bunch of fresh chives
- pepper
- Salt
Preparation:
- Roughly chop or dice the chestnuts. Peel and clean the carrots and cut into small cubes. Peel the shallots and dice finely.
- Heat rapeseed oil in a tall pan. Sauté the shallots in it over a medium heat for 2-3 minutes. Add the carrots and chestnuts and fry for about 3 minutes, stirring. Sprinkle sugar over the top and allow to caramelize briefly. Deglaze with stock and cover and allow the soup to simmer over a low heat for about 15 minutes.
- Remove 4 teaspoons of cream for decoration and stir the remaining cream into the soup. Puree the soup finely and season with nutmeg, cinnamon, pepper and salt. Rinse the chives, shake dry and cut into fine rolls.
- Divide the hot soup between plates, decorate each with 1 teaspoon of cream and sprinkle with the chives.
Tip: If you want to use fresh chestnuts, you can prepare them as follows:
Bake chestnuts in the oven:
- Preheat the oven to 250 degrees (fan oven: 230 degrees). Make a cross-shaped cut in the shell of 500 g of fresh chestnuts. Place the chestnuts on a baking tray and bake in the oven for about 20 minutes until the shell has burst. Remove the baking tray from the oven and place on a wire rack. Allow the chestnuts to cool slightly, then remove the shell and skin and process the chestnuts as described above.
Cooking chestnuts:
- Bring a pan with plenty of water to the boil. Make a cross-shaped incision in the shell of 500 g of fresh chestnuts. Boil in hot water for about 15 minutes, drain in a sieve and rinse well with cold water. Allow to cool briefly, remove the shell and skin and process the chestnuts as described above.
Nutritional information (per serving):
- Energy: 327 kcal
- Carbohydrates: 47 g
- Protein: 5 g
- Fat: 11 g
Chestnuts are an excellent ingredient for an autumn soup. Rich in starch and B vitamins, they provide valuable protein and are also low in calories. A warming chestnut soup is a wonderful way to gain strength, especially in the cold season.
Bon appetit!
Source: Chestnut soup – the simple recipe | eatbetter.de
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