Chestnut velouté
A very tasty chestnut velouté that will comfort the whole table in autumn… Cook it with this recipe!
Ingredients :
- 500g cooked chestnuts
- 1 onion
- 50 cl of vegetable broth
- 30 cl of milk
- 20 cl fresh cream
- 3 tbsp. olive oil
- a few fluffs of fresh parsley
- salt pepper
Preparation :
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1
Peel and coarsely chop the onion. Heat the olive oil in a saucepan over medium heat. Sauté the chopped onion for a few minutes until translucent. Then add the cooked chestnuts, then the chicken broth. Salt and pepper to taste. Add the milk, stir well, then bring to a boil. As soon as it boils, reduce the heat to low and continue cooking for about 10 minutes.
Technical moves
Carve an onion
How to degerm garlic?
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2
At the end of this time, remove the pan from the heat and mix the preparation using an immersion blender until you obtain a very smooth and homogeneous velouté. Adjust the seasoning if necessary.
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3
Serve this chestnut velouté very hot in soup plates. Decorate with the fresh parsley fluff.
Tips
Accompany this chestnut velouté with slices of toasted gingerbread.
