Chestnut Velouté
Serves 6
500g tinned or fresh chestnuts
50ml virgin olive oil
1 onion, peeled and finely chopped
1 bay leaf
1 tsp salt
2 tsp black ground pepper
5 fresh sage leaves
500ml semi skimmed milk
500ml water
If using fresh chestnuts, score an ‘x’ through the base and grill for 5-7 minutes. Set aside and when cool, remove skins.
Heat the olive oil in a pan and add the bay leaf and onions. Sauté until lightly golden. Add the chestnuts (fresh or tinned), salt, pepper, sage and cook for a few minutes.
Add the milk and water and bring to the boil and simmer for 10 minutes. Empty the mixture into a liquidiser and blend until smooth.
Return to the pan and add additional water to create soup consistency to your preference.
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