-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)
-200ml whipped cream to serve (optional)
-slices of foie gras terrine or pieces of crispy bacon (optional)
Cut the onion into pieces (no matter what shape!). Heat the olive oil in a large saucepan and add the onions.
Add the 500ml of poultry stock.
We will use them for the service.