Festive velouté soup with chestnuts
Cooking time25 minutes
Prep time5 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 500 g boiled chestnuts
- 100 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic
- 1 carrot, sliced
- 1 leek, sliced
- 30 ml Cognac or brandy
- 1300 ml beef stock
- 200 ml cream
- 40 ml Altis Extra Virgin Olive Oil
- ½ tsp nutmeg
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- In a saucepan, sauté the onion and the leek in the olive oil for 2-3 minutes. Add the chestnuts, garlic and mushrooms, sauté for another 5 minutes, and add the brandy.
- Once the alcohol has evaporated, add the nutmeg, salt, pepper and stock.
- Simmer the soup for 25 minutes and then puree it to make it more velvety.
- Return the soup to the pan, add the cream and (if necessary) a little more stock to dilute it.
- Serve the soup with a few drops of truffle oil and cream.
You can also flavour the soup with tarragon
