Vegan Maronensuppe
Vegan chestnut soup with fried mushrooms and spicy nut topping
- For the soup:
- 400g cooked chestnuts
- 150 g mushrooms (e.g. brown mushrooms)
- 1 onion
- 1 clove of garlic
- 2 EL vegane Butter
- 50 ml vegan white wine
- 600 ml vegetable broth
- 130 ml vegan cooking cream
- Salt
- Pfeffer
- For the toppings:
- 250 g mushrooms (e.g. brown mushrooms)
- 2 tbsp vegan butter (divided)
- 4 sprigs of fresh thyme
- 100g nut mix
- The Chili Flock
- Cinnamon
- To serve:
- 2 sprigs of fresh thyme
- 1 Baguette
- Pfeffer
- For the soup, finely chop chestnuts, mushrooms, onion and garlic.
- Melt vegan butter in a large pot and sauté the onion and garlic until the onion pieces are translucent. Add the chestnuts and mushrooms and sauté for about 5 minutes until browned. Deglaze with vegan white wine. Then add the vegetable stock and vegan cream and stir well. Simmer the soup over medium heat for about 10 minutes.
- Meanwhile, for the topping, clean the mushrooms and slice them. Melt a tablespoon of vegan butter in a pan and sauté the mushroom slices until well browned. Add the leaves from four sprigs of thyme. Season with salt and pepper only after frying.
- Chop the nuts. Melt a tablespoon of butter in a small pan. Add the nuts, chili flakes, and cinnamon to taste, and toast until the nuts are also well browned. Then transfer to a bowl.
- Purée the soup and serve with mushroom and nut topping, fresh pepper, the remaining thyme leaves, and sliced baguette.
Chestnuts – what a lovely name for sweet chestnuts! It immediately conjures up images of a sweet aroma, the crackling of a fire, and warm comfort! At some Christmas markets, chestnuts are still traditionally roasted in the embers of a small stove and eaten hot from a little paper bag. They have a mealy-sweet flavor, and they warm your hands and give you a pleasant feeling of contentment. So be sure to keep an eye out for them on your first stroll through a Christmas market! This autumn, however, I rediscovered chestnuts through my partner: he, like the chestnut itself, is originally from France, where a wonderfully creamy chestnut soup is often enjoyed in autumn before the roasted chestnuts appear at the Christmas market. The soup is incredibly easy and quick to make, has a delightful sweet and spicy flavor, and the same comforting effect, which is why it graces our table at least once a week from October to December. This goes perfectly with some spicy fried mushrooms topped with fresh thyme and nuts – by the way, you can use any type of mushroom you find in the organic or supermarket and mix them together – the more colorful, the tastier!
When is chestnut season? Fresh chestnuts are available from September to February – the perfect time for this comforting soup! During the autumn and winter months, you can often find them at farmers' markets. Vacuum-packed chestnuts are available year-round, in case you suddenly get a craving for them in the summer.
Are chestnuts actually healthy? Oh yes, chestnuts are little powerhouses! They contain significantly less fat than other nuts, but plenty of complex carbohydrates that will keep you feeling full. They're also packed with B vitamins, potassium, and magnesium – perfect for cold days when your body craves warming energy. Another plus: chestnuts are naturally gluten-free and can therefore be easily incorporated into many dishes.
Where can I get chestnuts, and do I really have to peel them myself? The good news first: you don't have to spend hours in the kitchen peeling until your fingers are sore! For this recipe, we're using cooked and peeled chestnuts, which you can find vacuum-packed in the supermarket – usually on the nut shelf or in the refrigerated section. They're super convenient and save time and hassle. If you still want to use fresh chestnuts, you'll need to score them, roast them in the oven, and then peel them – it takes longer, but they taste fantastic.
Can I prepare the soup in advance? Absolutely! Chestnut soup is perfect for meal prep. You can keep it in the refrigerator for up to three days and simply reheat it before serving. We would only recommend preparing the toppings fresh – the fried mushrooms and roasted nuts taste best when they're crispy.
Most importantly: please don't rush off to the nearest park to collect chestnuts in your excitement and anticipation! The European chestnut (Marone) is a very special and unique edible variety that is cultivated specifically for this purpose. The chestnuts growing here in our streets are unfortunately not edible, but they are all the more suitable for crafting little chestnut animals while the soup simmers on the stove.
