Chestnut velouté
Packed with the savoury flavours of chestnut, sherry and bacon, this rich, creamy soup recipe is a real winter warmer.
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Cooking tools:
- Saucepan
- Wooden spoon
- Immersion blender
- Food processor
- Blender
- Ladle
- Cup
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen shears
- Skillet
- Paper towel
- Stove
- Refrigerator
- Freezer
- Airtight container
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
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