Creamy & Dreamy: Chestnut Soup (Potage di Marroni)
The fruits of autumn are a bright spot of what would ordinarily be a dull, gray season. Chestnuts, in particular, are so versatile. They can be served both in savory and sweet dishes, they can be ground into flour or… well everyone knows they are pretty delicious on their own roasted on an open fire.
I present a soup that is embarrassingly simple to make and, thanks to your pressure cooker, it’s fast.. too!
Not everyone can get their hands on fresh, beautiful chestnuts. And if they can, not everyone is that excited to peel them. I have included instructions for using fresh, dried and canned chestnuts.
This is a very rich soup in both flavor and content, so a little goes a long way if you’re planning to use this as an opener to an elaborate dinner.
|Chestnut Soup Pressure Cooker Recipe
1.5 lbs (750g) of Fresh, 1/2 lb (250g) dry, or 1 lb (500g) of Jarred/vacum-packed Chestnuts (see instructions for each, below)
2 Tbsp. Rum
Prepare the Chestnuts:
Prepare the Soup:
Add the potato, bay leaf, chestnuts and stock.
Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 15-20 minutes cooking time at HIGH pressure.
When time is up, release pressure using the Natural method – move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it’s own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release – push, twist or lift the button or valve to release pressure.
Remove the bay leaf, add the Rum, a few gratings of nutmeg and puree the contents of the pressure cooker with an immersion blender.
Serve with a swirl of fresh cream a fresh nutmeg shavings.