Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lb Chestnuts
- 1 ea Parsnips; peeled chopped -fine
- 2 ea Carrots; peeled chopped -fine
- 1 ea Celery knob; peeled chopped -fine
- 1/2 lb Veal; 1/4" cubes
- 4 tb Butter unsalted
- 1 ts Salt
- 1/4 ts Pepper black
- 1/2 c Heavy cream
- 2 ea Egg yolks
Directions
Cook the chestnuts shell them and puree them. Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
Add 5 cups water salt pepper and cook the soup over low heat until vegetables and meat are done. Mix pureed chestnuts into cooked soup and boil for another 5 minutes.
Mix heavy cream with eggs yolks whip into the soup. Adjust salt serve.