STEP 1.Cook the chestnuts in water for about 15 minutes.
step 2
STEP 2.Mix then adjust the consistency with milk if necessary
step 3
STEP 3.Salt and pepper
step 4
STEP 4.Pour the velouté into soup plates over a few whole chestnuts that you have crumbled
step 5
STEP 5.Place a quenelle of creme fraîche in the center of the soup
step 6
STEP 6.Add a few drops of hazelnut oil and crushed toasted hazelnuts
step 7
STEP 7.For the holidays, don
step 8
STEP 8.T hesitate to add diced lightly toasted gingerbread.
Nutrition value
564
calories per serving
53 g Fat11 g Protein14 g Carbs4 g FiberOther
Current Totals
Fat
53g
Protein
11g
Carbs
14g
Fiber
4g
MacroNutrients
Carbs
14g
Protein
11g
Fiber
4g
Fats
Fat
53g
Vitamins & Minerals
Calcium
166mg
Iron
< 1mg
Vitamin A
2272mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
52mcg
Vitamin B12
< 1mcg
Vitamin C
55mg
Vitamin E
2mg
Copper
166mcg
Magnesium
41mg
Manganese
< 1mg
Phosphorus
198mg
Selenium
13mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment