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Thursday, October 2, 2014

Kastaniencremesuppe (Chestnut cream soup) (German)

This cream soup made of roasted chestnuts, butter, onions, dark rye bread and sour cream is a rare traditional German treat, served in the most exquisite of guesthouses (that's how restaurants which serve traditional food are called). I sampled it a few times, and then decided to make it myself. It's pretty fast to make, it tastes really special and earthy and I've come to associate its smell and taste with the idea of fall itself. 
To make it, you need a handful of pre-cooked chestnuts. Either take the time to roast them yourself, or buy them pre-cooked (but do expect them to be a bit pricey). Anyway, it will be totally worth it. ;)

Last year: Autumn chestnut and beetroot salad. (October seems to set me in a mood for chestnuts).
Two years ago: Fig, rosemary and mascarpone tartlets.
Three years ago: Spicy Guinness mustard (Irish).

Ingredients (serves 4):
  • 1 small yellow onion
  • 2 tablespoons butter
  • 1 slice of sourdough rye bread, about 75 g (fresh or stale, doesn't matter; pumpernickel bread is also a good match)
  • 200 g roasted and peeled chestnuts
  • 750 ml vegetable stock
  • 100 ml creme fraiche
  • salt and freshly ground white pepper to taste

Peel and chop the onion. Heat the butter in a medium pot and add the onion to it. Let it cook over low heat until golden and soft. Add the cubed bread and stir well.

Let the bread fry in the flavorful butter as well, for about 2-3 minutes. Then add the chestnuts:

Stir well, then add the soup stock. Bring it to a simmer, then let the whole thing cook for 10-15 minutes, uncovered. Remove from the heat and stir in the cream. Puree the soup with a blender. 
Taste and adjust the seasoning by adding more salt (it will need some, since the chestnuts tend to be sweet) and white pepper. Transfer to serving bowls and it's done. Dig in! :)


  1. What a beautiful soup for the autumn season. ~ Catherine


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