Palatinate Keschde-Brieh (chestnut broth)
Keschde, the ripe brown fruit of sweet chestnuts, grow in the trees of the Palatinate Forest. In autumn one can collect bags of it. There are many ways to prepare them sweet or hearty. For example this delicious and meaty soup, which is preferred before the Sunday roast.
Peel 1 pound of chestnuts. Cook the Keschde ca 15 minutes in salted water. Peel as soon as possible. Cook the peeled chestnuts in 2 litre of sturdy meat broth, take them out and mash them. Put them back to the broth with 150g ham. (Careful with salt!) Add 2 spoons of chopped, fresh herbs (marjoram and chives or parsley). Boil it and add some fresh pepper, nutmeg and a dash of sugar. If the soup is too thick, you can thin it with a little bit of broth or wine. Before serving add cubes of golden roasted white bread. If you prefer to eat the soup as a main dish, then serve it with a fresh green salad.
Ingredients
1 pound chestnuts
Salted water
2 l meat broth
150g ham
2 spoons marjoram
Chives or parsley
Pepper, nutmeg,
1 dash sugar
Wine
Cubes of white bread