Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
5 servings (serving size: 1 cup soup and 1/4 cup croutons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a large saucepan over medium heat. Add onion; sauté 4 minutes. Add celery and carrot; sauté 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.

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  • Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Nutrition Facts

247 calories; calories from fat 29%; fat 8g; saturated fat 2.1g; mono fat 3.6g; poly fat 1.8g; protein 7.2g; carbohydrates 36.8g; fiber 4.9g; cholesterol 2mg; iron 2.4mg; sodium 213mg; calcium 67mg.
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