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Maroni soup with red wine and cinnamon

Maroni soup with red wine and cinnamon

Have you already come across the first Maroni stands on the street corners? As soon as it gets foggy and cool outside, they seem to spring up on the streets almost overnight, giving the streets and alleyways that unmistakable chestnut aroma, reminiscent of autumn and the cold season.

Is there anything nicer than buying a hot bag of chestnuts during an autumn walk and warming your damp fingers on them? And: the warm feeling of chestnuts in the hands is virtually almost as beautiful as the taste of hot chestnuts on your tongue, right? I can thoroughly recommend this Maroni soup with red wine to anyone who wants to bring this into the kitchen at home. It is wonderfully creamy and with a small pinch of cinnamon, makes you almost yearn for Christmas. It is made as follows.


  • 400 g pre-cooked chestnuts
  • 1 small floury potato
  • 1 onion
  • 1 tbsp butter
  • 100 ml red wine
  • 500 ml beef soup
  • 200 ml whipped cream
  • Salt, pepper
  • A pinch of cinnamon
  • LAND-LEBEN onion/garlic croutons to garnish


  1. Peel and chop the onion, peel and dice the potato.
  2. Melt the butter in a saucepan and sauté the onions until translucent.
  3. Add the chestnuts and potatoes and fry briefly, then add the red wine.
  4. Pour in the soup and simmer for about 20 minutes on a low heat.
  5. Add the whipped cream and puree with a hand blender.
  6. Season with salt, pepper and cinnamon and serve with the croutons.