The chestnut velouté is ideal for cold winter evenings, accompanied by a good glass of red wine, perhaps in front of a lit fireplace. Sweet, but not too much, delicate and creamy, it pairs very well with rye bread croutons.
Discover other chestnut recipes:
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 20 chestnuts
- 1 potato (medium)
- 2 tablespoons extra virgin olive oil
- 1/3 leek
- as needed water
- salt
- pepper
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Immersion Blender
Steps
Shell the chestnuts and cut them into pieces.
Chop the leek and dice the potato after peeling and washing it under running water.
Gather all the vegetables, including the chestnuts, in a pot with the oil and sauté.
Add water to cover the vegetables, about 6 cups, and salt.
Cook for about an hour or until the chestnuts are tender.
Blend with an immersion blender.
Serve with a drizzle of oil and fresh pepper.
Advice
Instead of fresh chestnuts, you can use shelled dried ones; cooking times will be longer and more water will be needed during cooking.
Velouté Recipes
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