Festive chestnut velouté with porcini recipe | Taste of France®
With three contrasting yet complementary flavours and textures, this velouté is both elegant and luxurious.
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Ingredients
- 1¼ lb. (600g) small fresh or frozen porcini mushrooms (or button mushrooms)
- 2 celery hearts
- 20 toasted hazelnuts
- 4 cups (1 liter) chicken broth (or 1 chicken bouillon cube dissolved in 4 cups/1 liter water)
- 3 lb. (1.3kg) canned or frozen unsweetened chestnut puree (or vacuum-packed cooked whole chestnuts)
- 3 tbsp (1¾ oz./50g) lightly salted butter
- 3 tbsp extra-virgin olive oil
- Salt
- freshly ground pepper
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