Chestnut soup
Today we have a new pressure cooker recipe from @dukkah_queen for you: Chestnut soup from the Vitavit® Premium.
A soft hiss, a whisper of steam - and the magic is done. Four intelligent cooking levels give you full control: from high speed to gentle steaming. Meat melts on your tongue, fish stays buttery tender, vegetables stay rich in vitamins and crisp. Full of flavor, exactly right. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | chestnuts (peeled, about 400 g) |
| 400 g | celery, diced |
| 150 ml | white wine or water |
| 2 | onions, diced |
| 800 ml | vegetable or chicken stock |
| 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 parsley |
Instructions
Step 1 of 10:
Score the chestnuts with a cross on the more rounded side. This works best with a serrated knife.
Step 2 of 10:
Cover the base of the Vitavit® Premium with water up to the minimum mark, place the chestnuts in the perforated insert, and set it on the tripod in the pot. Put on the Lid and lock it. The locking indicator on the handle changes from red to green. Set Cooking Levels 2.
Step 3 of 10:
As soon as the Cooking Indicator in the cooker crown turns green, the chestnuts only need 7 short minutes. Then release the steam, remove them, and peel them while still warm if possible.
Step 4 of 10:
Melt the butter in the pot and lightly sauté the onion and celery pieces in it. Add 2 tsp sugar and allow to caramelise lightly.
Step 5 of 10:
Deglaze the roasting juices with the wine. Add the thyme, bay leaves, and stock.
Step 6 of 10:
Lock the Pressure Cooker and bring it to the boil at level 2. As soon as the Cooking Indicator lights up green, cook for 10 minutes. Then release the steam.
Step 7 of 10:
Remove the bay leaves and thyme sprigs, add the cream, and blend 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 Frying Pan, add the apple pieces, let them soften gently, and caramelise them with the sugar. Stir in the nuts. Shortly before Serve, fold in the coarsely chopped parsley.
Step 10 of 10:
Both the soup and the topping can easily be prepared the day before. Simply reheat everything briefly.
