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Cut the onion into pieces (no matter what shape!). Heat the olive oil in a large saucepan and add the onions.
With the cold weather coming back, I really wanted to warm up with a delicious chestnut velouté. I always have a pack of chestnuts in the freezer in case of an emergency left over from the holiday season. The advantages of this recipe: its speed, its taste, its chic side for a very modest price! Served with thin slices of foie gras or crispy pieces of bacon, it is perfect for special occasions. Let’s finally take advantage of the fact that winter is back in force for a not so guilty pleasure. (Although it is still rich!)
Recipe of the chestnut soup for 6 persons:
-1 onion
-2 tablespoons of olive oil
-750g of frozen or cooked chestnuts
-500ml of chicken broth
-350ml of milk (or more depending on the desired consistency, to be adjusted at the end of cooking)
-200ml full cream (or 15% low fat)
-salt pepper
-200ml whipped cream to serve (optional)
-slices of foie gras terrine or pieces of crispy bacon (optional)
-chiselled ciaboulette
Cut the onion into pieces (no matter what shape!). Heat the olive oil in a large saucepan and add the onions.
Cook for 2-3 minutes stirring then add the chestnuts. Here, I took the frozen raw chestnuts from Picard which are perfect. You can take chestnuts cooked in jars. In this case, the cooking time will be shorter.
Add the 500ml of poultry stock.
Then the milk. Add salt and pepper to taste.
Bring to a boil and then lower the heat to simmer for 15-20 minutes (for raw chestnuts) or 10 minutes (for cooked chestnuts).
At the end of the cooking time, take 6-7 chestnuts that will have resisted to the cooking and that will have remained pretty.
We will use them for the service.
Blend the soup with a hand blender or in a blender.
Add the liquid cream.
Blend until a nice velvety consistency is obtained. For the consistency, add a little milk if necessary and adjust the seasoning .
Keep warm. Just before serving (this is optional because it is rich!) whip the cream into a whipped cream. To do this, place the cream with the bowl and beaters in the refrigerator for a good half hour.
Whip up and add a little salt.
At the table, serve the velouté with a tablespoon of salted whipped cream (here it melted quickly while taking the pictures!), then sprinkle with freshly chopped chives and pieces of chestnuts.
The velouté can be served with a thin slice of foie gras terrine or a piece of crispy bacon.
Serve without waiting and eat noisily (or not if you want to keep a container…).
