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.