A very tasty chestnut velouté that will comfort the whole table in autumn… Cook it with this recipe!
- 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 10 minutes
Cooking 15 mins
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.
Carve an onion
How to degerm garlic?
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.
Serve this chestnut velouté very hot in soup plates. Decorate with the fresh parsley fluff.
Accompany this chestnut velouté with slices of toasted gingerbread.