Pfälzer Kastaniensuppe (Palatinate chestnut soup)

Name: Pfälzer Kastaniensuppe (Palatinate chestnut soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 g chestnuts (precooked and vacuum-packed); 1 piece onion; 1 piece floury potato (about 150 g); 3 tbsp butter or margarine; 100 ml dry Riesling; 800 ml vegetable stock; 150 ml cream; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 1 tsp honey; 1 tbsp butter or margarine for the garnish; 1 tbsp chopped parsley

A German classic from Rhineland-Palatinate: in the Palatinate, Germany's Keschde country, this velvety chestnut soup comes to the table over Christmas as a festive starter. A dash of dry Riesling and a spoonful of honey give the creamy soup its fine sweetness, while roasted pieces of chestnut provide the bite. Serves 4.

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Cook time

50 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

455 kcal

Calories

4 g

Protein

26 g

Fat

44 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.60 · ~€0.40/serving

Instructions

1
Set eight chestnuts aside for the garnish and break the rest up coarsely. Dice the onion finely, peel the potato and cut it into small dice.
2
Melt 3 tbsp butter or margarine in a pot and sweat the diced onion and potato in it over a medium heat until translucent, without letting them brown.
3
Add the broken-up chestnuts, cook them briefly and deglaze with the Riesling. Let the wine reduce almost completely, then pour in the vegetable stock.
4
Simmer the soup covered over a low heat until the diced potato is completely soft.
5
Purée the soup finely, stir in the cream and heat it through once more without letting it boil. Season with salt, pepper, nutmeg and honey.
6
Chop the reserved chestnuts coarsely and fry them golden brown in 1 tbsp butter or margarine. Ladle the soup into warmed plates, put the chestnuts on top and scatter the parsley over.