Chestnut soup with Camembert dumplings
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Photo: Mathias Neubauer
33 min
Total Time
8 min
Cooking Time
25 min
Preperation Time
Ingredients
| 1 | small carrot |
| 70 g | floury potatoes |
| 1 | large onion |
| 1 stalk | celery |
| 2 tbsp | butter |
| 250 g | cooked chestnuts |
| 100 ml | White wine (or grape juice) |
| some | salt |
| a little pepper | |
| something | nutmeg |
| 800 ml | Vegetable broth |
| 50 g | Crème fraîche |
| some | chervil |
| 1 tbsp | chive rolls |
| 1/2 yellow pepperoni | |
| 100 g | ripe Camembert |
| 2 tbsp | chive rolls |
| 1 pinch of fenugreek |
Instructions
Step 1 of 5:
Peel or wash and clean the vegetables and dice everything into approx. 1 cm cubes. Heat the butter in the pressure cooker, sweat the onions and vegetables in it and lightly brown. Add the chestnuts and fry briefly, then remove about a third for the garnish and keep warm. Deglaze everything with white wine, season lightly with salt, pepper and nutmeg, and add the vegetable broth.
Step 2 of 5:
Close the pressure cooker, set the control knob to level 2, and heat the pot on the highest setting. When the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. As soon as the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 7–10 min begins.
Step 3 of 5:
Remove the pot from the heat source, let it steam out, and open it. Puree the soup finely with an immersion blender and stir in the crème fraîche. Then season the chestnut soup to taste and keep warm.
Step 4 of 5:
For the dumplings, wash, clean, and finely dice the pepperoni. Mash the cheese in a bowl, mix with pepperoni, salt, chives, and fenugreek. Take small portions of the cheese mixture and shape them into dumplings using 2 spoons.
Step 5 of 5:
Ladle the chestnut soup into deep bowls, top with the garnish and camembert dumplings, garnish with chervil and chives, and serve.
