Summary

Ingredients

• 0.5 kg ½ chestnut (s)
• 100 g onion (s), diced
• 100 g bacon
• 150 g deer ham
• 1 liter vegetable broth
• 200 ml cream
• Carnation
• leaves Bay
• 0.5 ½ cinnamon stick (s)

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Instructions

1. The recipe comes from a chef from Kaprun (Austria).
2. First boil the chestnuts in water for 10 minutes so that they can be peeled better.
3. Tip: do not take all the chestnuts out of the water at the same time and let them cool because the skin between the skin and the chestnut cannot be peeled off once it has cooled down. This work is the most involved part, but it`s worth it.
4. Braise the onions with the lean bacon.
5. Cook the peeled chestnuts in the vegetable stock for about 30 minutes, adding half a cinnamon stick, cloves, bay leaves and the steamed onions / bacon.
6. Then take out the cinnamon stick, cloves and bay leaves and pass everything through. Add the cream to thicken. If the soup is not creamy enough for you, we recommend a roux.
7. Just before serving, add a little venison ham cut into thin strips. But wild boar ham is also great - it should be a little juicy.
8. The soup is a real poem and for me it was the second useful use of a chestnut. As a pocket warmer - on a cold winter day - a roasted chestnut is also something great.