Chestnut veloute (Velouté aux Chataignes)

veloute_courge

Preparation time: 10mins
Cooking time: 30mins

Ingredients (serves 8)

  • A knob of butter
  • 2 onions, chopped
  • 1 garlic clove, finely sliced
  • 2 celery sticks, chopped
  • 1 large potato, diced
  • 400g vac-packed chestnuts
  • 1–1.2 litres vegetable stock
  • 1 bay leaf
  • 150–200ml single cream

In a saucepan, melt the butter and fry the onion, garlic and celery till soft but not colored.

  1. Add the potato, all but 4 of the chestnuts, stock and bay, with salt and pepper to taste. Boil, then simmer for 30 minutes.
  2. Once the potato is soft, remove the bay leaf and blitz with a hand blender till smooth. Stir in the cream and check the seasoning.