Starter
Chestnut soup
Chestnut soup
Chestnuts or “Keschtn” as South Tyroleans call them have always been an integral part of rural fare.
Franz Schwarz
Farmer from Buschenschank Oberlegar
Oberlegar, Terlan
Ingredients
4 persons
60 MIN.
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300 gchestnuts, dried or roasted
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1 Handfulroot vegetables: onion, celery, carrot
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1 dspnoil
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1 lwater
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sugar
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salt
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cinnamon
Instructions - Chestnut soup
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1.
StepSoak the chestnuts in water overnight, then drain. -
2.
StepRemove the fine skin where necessary.
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3.
StepBoil the chestnuts and vegetables together in a litre of water for an hour and a half.
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4.
StepTowards the end of that time season with salt, sugar and cinnamon.
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5.
StepPuree the soup and season again if necessary.
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Happy cooking
