Chestnut velouté | Sainsbury`s Magazine

Ingredients

• 20g butter
• 1 onion, finely diced
• 1 celery stick, finely diced
• 1 bay leaf
• 4 tbsp dry sherry
• 2 x 180g packs of peeled, cooked chestnuts
• 500ml hot fresh chicken stock
• 250ml whole milk
• ¼ tsp freshly grated nutmeg
• 150ml double cream
• 50ml double cream
• a drizzle of extra-virgin olive oil or truffle oil
• 4 slices streaky bacon, cooked, cooled and crumbled
• 2 tbsp finely chopped chives