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Spray a large saucepan with cooking oil spray. Add the onion, garlic, chestnuts, apple and fennel and sauté for 5 minutes until softened then add stock and water.
Simmer for 20-30 minutes then remove from heat and cool slightly. Place soup mixture in a food processor or blender and blend until smooth.
To serve, reheat soup and top with reserved fennel fronds and extra chestnuts on top.
Energy 465kJ, Protein 3g, Fat <1g (Saturated fat <1g), Carbohydrate 21g, Sugars 8g, Fibre 5g, Sodium 330mg
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8-10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh.
Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes.