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 them into 1 cm cubes. Wash the celery, dry it, and cut it into 1 cm pieces.
Step 2 of 7:
Melt the butter in the Pressure Cooker and sauté the diced vegetables in it. Deglaze with the white wine and pour in the vegetable stock. Add the chestnuts and season with salt, pepper, and nutmeg.
Step 3 of 7:
Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (high-pressure cooking level), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. The cooking time of 6 minutes begins now.
Step 4 of 7:
Once the cooking time has ended, release the steam from the Pressure Cooker according to the instructions and open it.
Step 5 of 7:
Blend the soup until creamy using a hand blender. Stir in the crème fraîche and season to taste again.
Step 6 of 7:
Crumble the Camembert finely. Deseed the chilli pepper and dice it finely. Cut the chives into fine rings.
Step 7 of 7:
Mix the prepared ingredients together and season with salt and blue fenugreek. Shape the finished mixture into small quenelles. To Serve, arrange the soup in four prewarmed plates and garnish with the cheese quenelles.
Tipp:
Blue fenugreek is a traditional spice in South Tyrolean cuisine. The dried herb has a savoury aroma reminiscent of fresh hay and gives Vinschgau bread, among other things, its distinctive flavour. As an alternative, fenugreek can also be used – in careful doses.
