Cream of Chestnut Schilcher Soup - Maroni Schilcherrahmsuppe

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READY IN: 30mins
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.

Ingredients Nutrition


  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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