Schilcher Chestnut Cream Soup

Schilcher Chestnut Cream Soup
our winter essential
  • 1 kg chestnuts
  • 1/8 litre of water
  • 4 shallots (finely chopped)
  • 125 ml whipped cream
  • 1 tablespoon sour cream
  • 750 ml vegetable stock
  • 1/4 litre Schilcher – Austrian rose wine (semi-dry)
  • 1 teaspoon lemon juice
  • Sugar
  • 1 knob of butter

This is how it's done


Cut into the skin of the chestnuts, place them on a baking tray, add water (approx. 1/8 l) and roast in a preheated oven at 200 degrees Celsius for about 20 minutes until the chestnuts are slightly brown. Peel and chop the chestnuts.
Caramelize shallots with sugar and butter in a pan, deglaze with Schilcher wine and simmer for a while.
Use a simple vegetable stock as base. Add the chestnuts and simmer for another half hour.
Then add whipped cream and sour cream and puree with a hand blender.
Finally, season the chestnut cream soup with salt, pepper and lemon juice.
This soup is not only delicious, but also provides you with a lot of vitamin C and strengthens your immune system during the cold months of the year!

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