Chestnut Velouté

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
  • Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
  • continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
  • Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
  • Return to the pan and add additional water to create soup consistency to your preference.
  • salt and pepper to taste.
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