The velouté of smoked chestnuts

Perfect to appreciate in all simplicity this small fruit so sweet in the mouth with its small nutty taste, the velouté of chestnuts constitutes a delicate and comforting entry, with autumnal flavors.

Here is a recipe very popular in autumn, the velvety chestnut that you can vary and perfect according to your inspirations.
Very creamy, this velouté will be perfect for long winter evenings with family or friends.

Our sweet chestnut recipe

Type: entrance

Difficulty: easy

Preparation time: 15 min

Cooking time: 25 min

Cost: 9 euros approximately

For 4 people

ingredients

• 400 g chestnuts cooked in water or in jars
• 100 g of Paris mushrooms
• 3 smoked sausages or 150 g smoked tofu
• 1 celery stalk
• 1 carrot
• 1 onion
• 1 clove of garlic
• 75 cl of broth (vegetables or poultry)
• 1 tablespoon of olive oil
• 10 g of butter
• 2 tablespoons liquid cream
• 1 bouquet garni
• salt pepper

Preparation of the velouté of chestnuts

Cook the chestnuts in salted water for 1/2 hour. Meanwhile, peel the coriaceous bark of the still warm chestnuts. Peel the carrot and slice it. Wash the mushrooms quickly and cut into thin slices.

Fry the mushrooms in the pan with the butter for 5 minutes. Peel the onion and garlic clove then cut the onion into wedges. Detail the celery in sections. Brown all these vegetables in olive oil for 5 minutes. Add chestnuts, cover with broth. Add the bouquet garni. Salt, pepper and bring the soup to a boil.

Simmer over medium heat for 25 minutes. Remove the bouquet garni. Add the cream and mix the soup. Add the mushrooms to the velouté of chestnuts.

Cook the sausages, slice them or if you chose the vegetarian version, cut tofu cubes and fry them.

Pour the soup into a nice bowl, place a few slices of sausages or tofu and serve with garlic croutons rubbed with garlic.

Suggestion of accompaniment: For the wine, prefer a good Beaujolais, or new wine (or gruff: the grape juice being fermented in the cloudy color, sweet and slightly sparkling).