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    You are in: Home / Recipes / Leek and Chestnut Soup Recipe
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    Leek and Chestnut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Paris D's Note:

    I haven't tried this yet, but I plan to this week. It is from the Ciao Chow Linda blog at http://ciaochowlinda.blogspot.com. The original recipe didn't say how many servings this makes, so I guessed. It also called for heavy cream. I left this out, but feel free to add it during the reheating that occurs after the puree process.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
    2. 2
      Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
    3. 3
      Put everything in the blender to puree, then reheat (add heavy cream here if desired).
    4. 4
      Serve with a dollop of sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Leek and Chestnut Soup

    Serving Size: 1 (204 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 223.7
     
    Calories from Fat 68
    30%
    Total Fat 7.6 g
    11%
    Saturated Fat 4.0 g
    20%
    Cholesterol 17.9 mg
    5%
    Sodium 187.1 mg
    7%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 3.2 g
    13%
    Protein 3.8 g
    7%

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