Stilton and Chestnut Soup
Ingredients
- 1 lb chestnuts
- 3 sticks celery chopped
- 1 onion chopped
- 1 tbsp oil
- 1 pint chicken stock
- 1 pint milk
- 4 oz Stilton cheese crumbled
- 1 tbsp lemon juice
- few drops Tabasco sauce
to garnish:
- few sprigs coriander
Instructions
- Nick chestnuts with a sharp knife. Place on a baking tray and cook at Mark 6 (200°C) 400°F for 30 minutes. Shell and skin.
- Fry celery and onion in oil for 10 minutes without browning.
- Add chestnuts, stock and milk. Cook for 15 minutes.
- Blend in a liquidiser with Stilton, lemon juice and Tabasco.
- Serve hot, garnished.
Calories: 320 kcal
Carbohydrates: 42 g
Protein: 10 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 414 mg
Potassium: 636 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 303 IU
Vitamin C: 33 mg
Calcium: 211 mg
Iron: 1 mg