Cream Of Chestnut Schilcher Soup Maroni Schilcherrahmsuppe Recipes

CHESTNUT SOUP

Steps:

• Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
• Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
• Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
• Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

TRUFFLED CREAM OF CHESTNUT SOUP

Steps:

• Melt butter in a skillet and add minced shallots.
• Add chestnuts and let roast for a bit.
• Add vegetable broth and let cook until chestnuts are soft and heated through.
• Add cream, lemon juice and salt and pepper to taste.
• Puree soup and strain through a sieve (if preferred).
• Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.

CREAM OF CHESTNUT SCHILCHER SOUP - MARONI SCHILCHERRAHMSUPPE

Steps:

• 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.
• Stir.
• Add cinnamon and ground cloves.
• Let soup cook until thickened (about 20min).
• Salt and Pepper to taste.
• Puree.
• Serve with a dollop of crème fraiche on top.