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Chestnut soup

Chestnut soup

Chestnuts or “Keschtn” as South Tyroleans call them have always been an integral part of rural fare.

Recipe from the farmer's kitchen

Franz Schwarz

Oberlegar, Terlan ©

Ingredients

4 persons

60 MIN.

• 300 g
  chestnuts, dried or roasted
• 1 Handful
  root vegetables: onion, celery, carrot
• 1 dspn
  oil
• 1 l
  water
• sugar
• salt
• cinnamon

Print recipe

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Instructions - Chestnut soup

• 1.

  Step
  Soak the chestnuts in water overnight, then drain.
• 2.

  Step
  Remove the fine skin where necessary.
• 3.

  Step
  Boil the chestnuts and vegetables together in a litre of water for an hour and a half.
• 4.

  Step
  Towards the end of that time season with salt, sugar and cinnamon.
• 5.

  Step
  Puree the soup and season again if necessary.
•  
  Happy cooking

Franz Schwarz

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