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Emporion
5.0
23 reviews · Google Maps

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  1. Chestnut velouté
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    Emporion
    Chestnut velouté
    First courses

    Chestnut velouté

    Recipe by Emporion

    Difficulty
    Medium
    Preparation
    20 min
    Cooking
    30 min
    Origin
    Italy
    Allergens and ingredient analysis

    Description

    Chestnut velouté is a creamy and flavorful autumn soup, perfect for warming up on cold days. The delicate flavor of chestnuts combines with the slightly sweet taste of zucchini, creating a unique balance of flavors. With this recipe you can prepare a refined and irresistible first course.

    Ingredients

    Servings
    • Chestnuts400 g
    • Chicken breast200 g
    • Zucchini150 g
      £3.75
    • Broth500 g
    • Milk500 g
      £4.67
    • Onionto taste
    • Butterto taste
    • Nutmegto taste
    • Chopped parsley1 Tablespoon
    • Garlicto taste
      £4.59
    • Olive oil3 Tablespoons
      £3.17
    • Saltto taste
    • Pepperto taste

    Nutritional values

    367 kcal per serving · 325 g

    Nutritional values

    367 kcal per serving · 325 g

    Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.

    Allergens and analysis

    Milk and dairy products

    Allergens and analysis

    Milk and dairy products

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    Preparation

    1. 1

      Step 1 of 8: Make an incision in the hard outer shell of the chestnuts, then put them to boil in plenty of hot water, salting it when it comes to the boil.

    2. 2

      Step 2 of 8: After about 45 minutes, drain them, remove the shell and the inner skin, and break them into pieces.

    3. 3

      Step 3 of 8: At the same time, in another saucepan, boil the chicken breast in salted water after removing any trimmings and membranes.

    4. 4

      Step 4 of 8: Then clean the onion, chop it roughly and brown it in three tablespoons of oil together with the chestnut pieces.

    5. 5

      Step 5 of 8: Then add the hot broth and milk to the saucepan, then season everything with a grating of nutmeg and a pinch of salt and pepper.

    6. 6

      Step 6 of 8: Cook the soup uncovered over medium heat for about 30 minutes.

    7. 7

      Step 7 of 8: Drain the chicken breast and cut it into small dice.

    8. 8

      Step 8 of 8: Trim and wash the zucchini, then cut them into cubes and sauté them over high heat.

    • Not suitable for vegans
    • Not suitable for vegetarians
    • Not suitable for pescatarians
    • Gluten-free
    • Contains lactose
    • Contains nickel
    Calculated by Tuduu

    Add £241.90 to get free shipping

    In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products

    Allergens EU Regulation 1169/2011

    1. 1GlutenNot detected
    2. 2CrustaceansNot detected
    3. 3EggsNot detected
    4. 4FishNot detected
    5. 5PeanutsNot detected
    6. 6SoyNot detected
    7. 7Milk and dairy productsDetected
    8. 8Tree nutsNot detected
    9. 9CeleryNot detected
    10. 10MustardNot detected
    11. 11SesameNot detected
    12. 12SulphitesNot detected
    13. 13LupinNot detected
    14. 14MolluscsNot detected

    In gray: not detectedDetected

    Other sensitivities

    Not detected
    Legumes · Nightshades · Flavors · Coffee · Einkorn wheat · Tomato
    Detected
    Milk
    Average valuesPer serving325 g · 1 of 4Per 100 g
    Energy1,535 kJ367 kcal473 kJ113 kcal
    Fat12.01 g3.7 g
    of which saturated fatty acids1.95 g0.6 g
    Carbohydrates44.16 g13.61 g
    of which sugars16.26 g5.01 g
    Fibre6.52 g2.01 g
    Protein20.02 g6.17 g
    Salt0.1 g0.03 g
    • Protein6.17 g · 22%
    • Carbohydrates13.61 g · 48%
    • Fat3.7 g · 30%
    Calculated by Tuduu
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    Tips and storage

    Suggestions
    • Pan
      Red non-stick pan 1965 Vintage Quarzo Nero
      Spaghetti & Mandolino

      Red non-stick pan 1965 Vintage Quarzo Nero

      £ 41.54

    • Immersion blender
    • Wooden spoon
    Storage
    Store the chestnut velouté in the refrigerator for a maximum of 3 days.
    More information
    You can add toasted slices of bread as a garnish.

    Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.

    Calculated by Tuduu
    • Standard shipping: £38.95
    • Free shipping from £241.90
    • View the return policy
  • 5.0 on Google Maps, 23 reviews by Emporion
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