You are here:

Chestnut velouté

The Vegetarian Society
Chestnuts are made for chilly winter months, this soup recipe provided by The Vegetarian Society works especially well at dinner parties

Chestnut velouté

Method

1. If using fresh chestnuts, score a cross through the base and grill for 5-7 minutes. Set aside and when cool, remove skins.

2. Heat the olive oil in a pan and add the bay leaf and onions. Sauté until lightly golden. Add the chestnuts (fresh or tinned), salt, pepper, sage and cook for a few minutes.

3. Add the milk and water and bring to the boil and simmer for 10 minutes. Empty the mixture into a liquidiser and blend until smooth.

4. Return mixture to the pan and add extra water to taste. Pour in less water if you prefer a thicker soup. Serve piping hot.

Comments add a comment

Be the first to add a comment...

Serves: 6

Ingredients
500g Chestnuts, tinned or fresh
50ml extra virgin olive oil
1 onion, peeled and finely chopped
1 bay leaf
1 tsp Salt
2 tsp ground black pepper
5 sage leaves, fresh
500ml semi-skimmed milk
500ml water