Cream of Chestnut Schilcher Soup - Maroni Schilcherrahmsuppe |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a typically southern Styrian soup, that is usually served in autuum/winter. It is very rich, warming and comes with different, wonderfully spicy aromas. Schilcher is a special Styrian rosé wine, rather dry, you can substitute Schilcher with any dry or medium dry rosé wine. I usually buy ready cooked chestnuts (available here). If you can't get hold of these, roast about 750g chestnuts in the oven, peel and chop. Ingredients:
400 g chestnuts (cooked and chopped) |
250 ml rose wine (schilcher) |
4 small shallots (chopped) |
125 ml cream |
750 ml vegetable broth |
butter |
creme fraiche |
1 pinch cinnamon (optional) |
1 pinch ground cloves |
salt and pepper |
Directions:
1. Heat butter in a pot and add chopped shallots.
2. Let them fry on medium heat until translucent.
3. Add chopped chestnuts.
4. Add Schilcher (wine) and vegetable broth.
5. Stir.
6. Add cinnamon and ground cloves.
7. Let soup cook until thickened (about 20min).
8. Salt and Pepper to taste.
9. Puree.
10. Serve with a dollop of crème fraiche on top.
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