CREAM OF CHESTNUT SOUP


Cream of Chestnut Soup

Serves: 4-6

Pressure Cooking Time: 15- 20 min*


INGREDIENTS

  • 1/2 pound dry chestnuts, soaked in milk or 1 pound of vacuum-packed chestnuts, drained
  • 4 tablespoon butter
  • 1 stalk celery, roughly chopped
  • 1 onion, roughly sliced
  • 1 sprig sage
  • 1/4 teaspoon white pepper
  • 1 bay laurel leaf
  • 1 medium potato, roughly chopped
  • 4 cups chicken stock
  • 2 tablespoon rum
  • A few scrapes of nutmeg

DIRECTIONS

Note: The day before this recipe, put dried chestnuts in large bowl and cover with about 4 cups of milk and cover with plastic wrap.  Let soak in the refrigerator overnight. Drain and rinse. Canned or vacuum-packed chestnuts need only be drained and rinsed.

1. Heat the butter, celery, onion, sage, white pepper and sauté until the onions are soft (about 5 minutes). Add the potato, bay leaf, chestnuts and stock.

2. Close and lock. Turn heat to high. When pressure is reached, lower the heat and cook for 15-20 minutes at high pressure (or 28-30 minutes at low pressure).

3. When time is up, release pressure using the natural release method.

4. Remove the bay leaf, add the rum, a few gratings of nutmeg and puree with an immersion blender. Serve with fresh cream and nutmeg.


*Note: Cooking times vary depending on portion size, heating method and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.


-> Recipe and image contributed by:  www.hippressurecooking.com