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Kastaniensuppe

Silky smooth chestnut soup with a warm, nutty flavor. A sophisticated Austrian autumn soup with a hint of apple.

35 minEasyServes 4240 cal/serving

AustrianSoupStovetopStandard

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Ingredients

  • 1 lb roasted chestnuts (vacuum-packed)
  • 6 cup vegetable broth
  • 1/2 apple, peeled and diced, diced
  • 1/2 yellow onion, diced, diced
  • 1 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 2 sprig fresh thyme
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1/16 tsp ground nutmeg
  • 1 slice crispy bacon, chopped (for garnish), chopped

Instructions

  1. 1

    Melt 1 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1/2 diced yellow onion, diced and 1/2 diced apple, peeled and diced, cooking for 5 minutes until softened.

  3. 3

    Add 1 lb roasted chestnuts (vacuum-packed) and 6 cup vegetable broth, bringing to a simmer.

  4. 4

    Add 2 sprig fresh thyme and simmer for 15 minutes to allow flavors to develop.

  5. 5

    Remove thyme sprigs and discard.

  6. 6

    Using an immersion blender, puree the soup until smooth.

  7. 7

    Stir in 1/2 cup heavy cream and season with 1/4 tsp salt, 1/8 tsp white pepper, and 1/16 tsp ground nutmeg.

  8. 8

    Simmer gently for 2-3 minutes without boiling.

  9. 9

    Ladle into bowls and garnish with crispy 1 slice chopped crispy bacon, chopped (for garnish). Serve hot.

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Questions

What is Kastaniensuppe?

Silky smooth chestnut soup with a warm, nutty flavor. A sophisticated Austrian autumn soup with a hint of apple. This reference files it under Austrian soup: made on the stovetop, rated easy and about 35 minutes start to finish.

Do I need any special equipment for Kastaniensuppe?

Beyond a knife and a board, the method uses an immersion blender (step 6) and a blender (step 6). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Can I use turkey bacon instead of bacon in Kastaniensuppe?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Kastaniensuppe uses 1 slice crispy bacon, chopped (for garnish), chopped.

Can I make Kastaniensuppe dairy-free?

Yes. The dairy in Kastaniensuppe is 1 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Does Kastaniensuppe contain tree nuts?

Yes: 1 lb roasted chestnuts (vacuum-packed). The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Kastaniensuppe?

Yes. Refrigerate Kastaniensuppe for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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