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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also. | 2. Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes. | 3. continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes. | 4. Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan. | 5. Return to the pan and add additional water to create soup consistency to your preference. | 6. salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chestnut	500	g		1120.0	245.35	21.0	5.55
virgin olive oil	50	ml		-	-	-	-
onion	1		peeled chopped	64.0	14.944	1.76	0.16
bay leaf	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
sage leaf	5			-	-	-	-
milk	500		skim	276000.0	6648.0	2748.0	28608.0
water	500			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.