Name: Kastaniensuppe – cremig, nussig und wunderbar aromatisch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 300 g chestnuts (sweet chestnuts), cooked and peeled; 2 shallots, finely diced; ¼ celeriac, peeled and diced; 1 garlic clove, minced; 2 tbsp butter; 750 ml broth; Salt, to taste; Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste; 1 tbsp white balsamic vinegar; 100 g crème fraîche; 100 ml heavy cream (at least 30% fat); 2 tbsp chopped walnuts; 2 tbsp fresh chives, finely sliced

Description

This creamy chestnut soup is a cozy and elegant dish made with sweet roasted chestnuts, shallots, celeriac, garlic, and a rich broth. Crème fraîche and cream add a silky texture, while white balsamic vinegar brings a delicate brightness. Finished with chopped walnuts and fresh chives, it is perfect for a comforting autumn or winter meal.

Ingredients

300 g chestnuts (sweet chestnuts), cooked and peeled
2 shallots, finely diced
¼ celeriac, peeled and diced
1 garlic clove, minced
2 tbsp butter
750 ml broth
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 tbsp white balsamic vinegar
100 g crème fraîche
100 ml heavy cream (at least 30% fat)
2 tbsp chopped walnuts
2 tbsp fresh chives, finely sliced

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Instructions

If using whole fresh chestnuts, cook and peel them before preparing the soup. Roughly chop the chestnuts.
Peel and dice the celeriac. Finely dice the shallots and mince the garlic.
Melt the butter in a large pot over medium heat. Add the shallots and celeriac and sauté for 3–4 minutes until softened.
Add the garlic and chestnuts and cook for another 1–2 minutes, stirring occasionally.
Pour in the broth and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, until the celeriac is completely tender.
Blend the soup with an immersion blender until smooth and creamy.
Stir in the crème fraîche and heavy cream. Season with salt, freshly ground black pepper, and nutmeg.
Add the white balsamic vinegar and stir well. Warm gently for another 2–3 minutes without allowing the soup to boil.
Toast the chopped walnuts briefly in a dry skillet over medium heat until fragrant.
Ladle the soup into bowls and garnish with toasted walnuts and sliced chives.
Serve warm.

Notes

For convenience, use pre-cooked and peeled chestnuts.
Add a little extra broth if you prefer a thinner soup.
The white balsamic vinegar balances the natural sweetness of the chestnuts.
For a vegetarian version, use vegetable broth instead of meat-based broth.
Garnish with the walnuts and chives immediately before serving for the best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: German