Maronensuppe
A delicious chestnut soup perfect for autumn and winter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: simmer
- Cuisine: German
- Diet: vegetarian
Ingredients
Scale
- 500 grams chestnuts
- 1 large onion
- 2 tablespoons olive oil
- 1 liter vegetable broth
- 200 ml cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 200°C (392°F) and roast the chestnuts for about 20 minutes.
- Peel the roasted chestnuts and set aside.
- In a pot, heat olive oil and sauté chopped onions until translucent.
- Add the chestnuts and pour in the vegetable broth.
- Simmer for 25 minutes until the chestnuts are tender.
- Blend the soup until smooth and stir in the cream.
- Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of cream.
Notes
- For a vegan version, omit the cream or use coconut cream.
- This soup pairs well with crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 20 milligrams
Find it online: https://michaelskueche.de/maronensuppe/