Chestnut velouté (Velouté aux Chataignes)
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.
- Add the potato, all but 4 of the chestnuts, stock and bay, with salt and pepper to taste. Boil, then simmer for 30 minutes.
- 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.
