Schilcher creme soup 

40 g butter

40 g flour

½ l soup 

1/4 l Schilcher Ried Aibl

1 sp sugar

cinnamon

nutmeg 

¼ l Rama Cremefine for cooking

Let flour in melted butter foam up, mix with soup and let it cook for 10 minutes. Add schilcher and spices and the cremefine.

Serve with toasted bread crumbs and chives.

Schilcher onion soup 

1 kg red onions, thin cut         

1/4 l Schilcher Privat                                           

2 l soup                                                 

100 g bacon diced           

Some caraway and nutmeg                          

1 Baguette, in pieces

300 g cheese grated

Onion and bacon roasted in oil and deglazing with wine. Add soup and salt, pepper, nutmeg and caraway. Let it simmer for half an hour.

Toast the baguettes with cheese on top in the oven and serve it together.

Chestnut soup 

ca. 0,75 kg chestnut, cooked and cut in halves             

some butter

2 scallions or 1 onion                         

1/4 l Pink & Sweet              

750 ml vegetable soup

125 ml cream

nutmeg            

Thin cut scallions roasted in butter, add chestnuts and deglaze with Pink and Sweet, let it simmer. Add soup and salt and pepper

If you want it creamier you can add a potato while cooking. Let it slimmer for 10-15 minutes. Mix everything with a hand blender, at crème and nutmeg. Serve with toasted bread crumbs.

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