Pumpkin velouté with chestnuts
Here is a velouté of hourskin with chestnuts is a good soup that is easy to make and will only take a few minutes. Composed of thick cream, cooked chestnuts, onion, chervil and nutmeg, this hourskin soup will be ideal to please you during a family meal.
Ingredients :
- 1 kg hourskin
- 20 cl heavy cream
- 100 g cooked chestnuts ready to use, vacuum-packed or in a jar
- 1 dry onion
- 6 stalks of chervil
- 1 C. peanut oil
- 3 pinches of nutmeg
- salt pepper
Preparation :
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1
Cut the hourskin in four, remove the seeds. Peel it and dice the flesh. Peel and chop the onion. Heat the oil over medium heat in a Dutch oven or casserole dish. Sauté the onion for 2 mins. Add the diced hourskin and 1L of water.
Technical moves
Chop your vegetables
Carve an onion
How to degerm garlic?
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2
Boil the water. Salt. Reduce the heat and cook for 20 mins. Cut the chestnuts into strips. Add the fresh cream and nutmeg to the pot. Pepper. Using an immersion blender, puree the hourskin.
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3
Boil the water. Add the chestnuts to the bottom of a previously heated soup tureen. Pour the boiling hourskin soup over it. Sprinkle with chervil leaves. Serve immediately.
Tips
To make this hourskin velouté, it is also possible to replace this squash with hourskin which will go very well with chestnuts.
