Recipe by Eismeer
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.
- 400 g chestnuts (cooked and chopped)
- 250 ml rose wine (Schilcher)
- 4 small shallots (chopped)
- 125 ml cream
- 750 ml vegetable broth
- creme fraiche
- 1 pinch cinnamon (optional)
- 1 pinch ground cloves
- salt and pepper
Directions See How It's Made
- Heat butter in a pot and add chopped shallots.
- Let them fry on medium heat until translucent.
- Add chopped chestnuts.
- Add Schilcher (wine) and vegetable broth.
- Add cinnamon and ground cloves.
- Let soup cook until thickened (about 20min).
- Salt and Pepper to taste.
- Serve with a dollop of crème fraiche on top.