Maronisuppe (Chestnut Soup)

Name: Maronisuppe (Chestnut Soup)
Ingredients: 1 red onion, medium-sized; 150 g parsnip; 100 g starchy potatoes; 40 g butter; 350 g raw chestnuts (200g cooked); 200 mL milk; 50 mL white wine; 500 mL meat stock; 2 tbsp sugar; Cayenne pepper; Juice of 1 lemon; Chives

By admin 2/28/2026

A very creamy and full-bodied autumn soup. Seasonal availability is September-December. Total preparation time is approximately 90 minutes. Serves 2 portions.

Ingredients

Scale:

Units:

1 red onion, medium-sized
150 g parsnip
100 g starchy potatoes
40 g butter
350 g raw chestnuts (200g cooked)
200 mL milk
50 mL white wine
500 mL meat stock
2 tbsp sugar
Cayenne pepper
Juice of 1 lemon
Chives

Instructions

Score raw chestnuts crosswise and boil for approximately 20 minutes.
Chop onion; peel and dice potatoes and parsnip into rough chunks.
Saute onion in butter, add potatoes and parsnip, pour in 400 mL stock with milk and wine, simmer 30 minutes.
Peel cooked chestnuts, set aside 100 g larger pieces, add remainder to soup.
Caramelize sugar in separate pot, deglaze with remaining stock, add 10 g butter and reserved chestnuts with cayenne, reduce to desired consistency.
Puree finished soup, season with lemon juice and cayenne, adjust water content as needed.
Serve with chives and caramelized chestnuts.