Keschtnsuppe
Keschtnsuppe is a velvety South Tyrolean chestnut soup, known as Kastaniensuppe in standard German and zuppa di castagne in Italian, garnished with crisp Speck.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Heavy saucepan
- •Stick blender
- •Small frying pan
- •Ladle
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 420 kcal
Instructions
- 1
Melt the butter in a heavy saucepan over medium heat until foaming.
- 2
Add the finely chopped shallots and cook for three minutes until soft and translucent without browning.
- 3
Stir in the chopped chestnuts and cook for two minutes to release their sweet aroma.
- 4
Pour in the white wine and simmer until the liquid reduces by half.
- 5
Add the warm vegetable stock, bay leaf, and a pinch of ground nutmeg.
- 6
Simmer gently over low heat for twenty minutes until the chestnuts are completely tender.
- 7
Remove the bay leaf and blend the soup with a stick blender until completely smooth and velvety.
- 8
Stir in the double cream, season with salt and pepper, and warm gently without boiling.
- 9
In a separate small dry pan, fry the diced Speck until crisp and golden brown.
- 10
Ladle the hot soup into warmed bowls, topping each with crispy Speck and snipped chives.
Chef's tips
Use good-quality pre-cooked vacuum-packed chestnuts for convenience, or freshly roasted and peeled local chestnuts when in season. Do not boil the soup vigorously after adding the cream to prevent separation. South Tyrolean Speck provides the authentic light smoke profile, so avoid heavily smoked bacon.
Ingredient substitutions
- Speck → pancetta affumicata or omit entirely for a vegetarian version
- dry white wine → an extra splash of vegetable stock with a squeeze of fresh lemon juice
Storage
Cool completely and store in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of stock if the soup has thickened.
Common mistakes to avoid
- •Boiling the soup after adding cream, which causes the dairy to curdle.
- •Over-salting early, forgetting that Speck is naturally cured and salty.
- •Leaving large chestnut lumps instead of blending to a silky, uniform consistency.
Serving suggestions
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