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.