Chestnut cream soup with goat's cheese quenelle
40 min
Total Time
15 min
Cooking Time
25 min
Preperation Time
Ingredients
| 60 g | Carrot |
| 70 g | Potato, floury cooking |
| 100 g | onion |
| 60 g | Celery stalks |
| 20 g | Butter |
| 80 ml | White wine (alternatively light grape juice) |
| 800 ml | Vegetable broth |
| 250 g | Chestnuts, precooked |
| Salt | |
| Freshly ground pepper | |
| Freshly grated nutmeg | |
| 50 g | Crème fraîche |
| 100 g | Goat's Camembert |
| ½ | Red pepperoni |
| ½ bunch | chives |
| 1 pinch | fenugreek (from the organic shop) |
Instructions
Step 1 of 7:
Peel the carrots, potatoes, and onions and cut into 1 cm cubes. Wash the celery, dry, and cut into 1 cm pieces.
Step 2 of 7:
Melt the butter in the pressure cooker and sauté the diced vegetables. Deglaze with white wine and add the vegetable broth. Add the chestnuts and season with salt, pepper, and nutmeg.
Step 3 of 7:
Close the pot according to instructions, set the cooking regulator on the lid to level 2 (quick cooking level), and bring the contents to a boil over high heat. As soon as the yellow ring becomes visible, reduce the heat. The cooking time of 6 minutes begins now.
Step 4 of 7:
After the cooking time has ended, release the pressure from the pressure cooker according to instructions and open it.
Step 5 of 7:
Puree the soup until smooth using an immersion blender. Stir in the crème fraîche and season again to taste.
Step 6 of 7:
Finely crumble the Camembert. Deseed the chili pepper and dice finely. Cut the chives into fine rings.
Step 7 of 7:
Mix the prepared ingredients together and season with salt and blue fenugreek. Form small quenelles from the finished mixture. To serve, ladle the soup into four pre-warmed bowls and garnish with the cheese quenelles.
Tip:
Blue fenugreek is a traditional spice in South Tyrolean cuisine. The dried herb smells spicy like fresh hay and gives Vinschgauer bread, among other things, its typical flavor. As an alternative, with careful dosing, fenugreek can also be used.
