Whether as a pleasant appetizer or a warming dish in the cold: Soups are sometimes simply the best choice. Especially when they are as delicious as the ones at Naturresort Schindelbruch.
The kitchen at Naturresort Schindelbruch places a lot of emphasis on regional cuisine. Here you can find ingredients from the neighborhood, fresh herbs from their own garden and red and fallow deer from their own hunt. And for vegetarians, of course, there are always high-quality and meat-free alternatives made from organic products with an exemplary environmental balance. If that sounds good to you, and you’re looking for a new recipe to add to your repertoire, take a look at this delicious chestnut seed soup:
Chestnut Seed Soup
Chestnut seed soup is ideal as an appetizer, but also makes a great light dinner.
Ingredients
- 400 g peeled chestnuts
- 6 shallots
- 2 stone mushrooms/ boletus
- 2 parsley roots
- 700 ml cream
- 500 ml 3,5 % milk
- 300 ml vegetable broth/ wild consume
- 300 ml orange juice
- 100 ml white port wine
- 100 ml Vermouth
- 100 ml gin mare
- 2 heaped tablespoons of butter
- 2 juniper berries
- 1 allspice/ clove pepper
- 1 clove
- 1 clove of garlic
- big pinch of salt
Directions
- Step 1 Cut the parsley root, mushrooms and shallots into equal cubes and sauté in butter.
- Step 2 As soon as the whey caramelizes at the bottom, add the chestnuts and already add a pinch of salt.
- Step 3 When the chestnuts have taken on a bit of color, deglaze with port wine and let the whole thing reduce briefly until a slight deposit forms on the bottom again, then deglaze with vermouth. Finally, add broth, orange juice, cream and milk.
- Step 4 Add allspice, cloves, juniper and garlic (remove before pureeing).
- Step 5 Simmer in the saucepan over low heat until the chestnuts are easily crushed with a spoon at the edge of the saucepan. Then you can use a stand mixer to gradually puree the soup and let it reduce further in a pot.
- Step 6 Before serving, carefully season with gin and salt and allow to reduce a little more. Meanwhile, cut lovage leaves into fine julienne and sprinkle over as a garnish when serving.
Another delicious recipe for you – and maybe an idea of what to eat on New Year’s Day: EAST TYROLEAN BLATTLSTOCK
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