Instant Pot Chestnut Soup
- 4 tbsp butter
- 1.5 lb fresh chestnuts puree them
- 1 onion chopped
- 1 sprig sage
- 1 stalk celery chopped
- 1 bay laurel leaf
- 1/4 tsp white pepper
- 1 medium potato
- 4 cups chicken stock
- 2 tbsp rum
- A few scraps of nutmeg
- Fresh cream for garnish
- Sage leaves and fresh nutmeg shavings
Add butter to the Instant Pot and select “Sauté”.
Add butter, onion, celery, sage, white pepper and sauté for 3 minutes.
Add potato, bay laurel leaf, chestnuts and stock.
Set to the “Manual” at high pressure for 15 minutes.
Select the “Cancel” and release pressure quickly.
Remove bay leaf, add the rum and few shavings of nutmeg and puree the contents of the Instant pot with a blender.
Serve hot with a swirl of fresh cream, sage leaves and nutmeg shavings.