Chestnut soup
Today we have a new pressure cooker recipe from @dukkah_queen for you: Chestnut soup from the Vitavit® Premium.
The Vitavit® Premium is sustainably manufactured in Germany, saving you time, protecting the environment and your wallet, and preserving the best of your ingredients. It reduces cooking time by up to 70% compared to a conventional saucepan, resulting in energy savings of up to 50%. Furthermore, it boasts features that make it easy and safe to use. The Vitavit® Premium offers four cooking levels, including a pressureless steam cooking setting, a cooking crown with an indicator light, and a Novogrill® surface for frying and searing with a grill effect, to name just a few.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Chestnuts (peeled, they weigh approximately 400 g) |
| 400 g | Celery, diced |
| 150 ml | White wine or water |
| 2 onions, diced | |
| 800 ml | Vegetable or chicken broth |
| 200 ml | Cream |
| 4 tbsp | butter |
| 2 tsp | sugar |
| Salt, pepper, bay leaves, nutmeg, a few sprigs of thyme | |
| For the soup topping: | |
| 1 | Apple, diced |
| 3 tbsp | coarsely chopped hazelnuts |
| 1 tbsp | sugar |
| 2 tbsp | butter |
| 3 sprigs of parsley |
Instructions
Step 1 of 10:
Score the chestnuts crosswise on the more rounded side. A serrated knife works best for this.
Step 2 of 10:
Fill the Vitavit® Premium pot with water up to the minimum mark, place the chestnuts in the sieve insert, and put it on the trivet in the pot. Place the lid on and lock it. The locking indicator on the handle will change from red to green. Set cooking level 2.
Step 3 of 10:
Once the cooking indicator on the cooking crown turns green, the chestnuts only need 7 minutes. Then let the steam escape, remove them, and peel them while they are still warm for best results.
Step 4 of 10:
Melt the butter in the pot and sauté the onion and celery pieces. Add 2 tsp sugar and let it caramelize slightly.
Step 5 of 10:
Deglaze the pan drippings with the wine. Add the thyme, bay leaves, and broth.
Step 6 of 10:
Lock the pressure cooker and bring to a boil on level 2. Once the cooking indicator lights up green, cook for 10 minutes. Then let the steam escape.
Step 7 of 10:
Remove the bay leaves and thyme sprigs, add the cream, and purée the soup until smooth.
Step 8 of 10:
Season with salt, pepper, and nutmeg.
Step 9 of 10:
For the topping, melt the butter in a small pan, add the apple pieces, let them soften, and caramelize with the sugar. Stir in the nuts. Just before serving, mix in the coarsely chopped parsley.
Step 10 of 10:
Both the soup and the topping can be prepared the day before. Simply reheat everything briefly.
