Chestnut velouté: easy and creamy

veloute de chataigne

With or without toast, this chestnut velouté recipe is as exquisite as it is smooth.

Ingredients for 4 people :

  • 200 g chestnuts (in jar or tin)
  • 1 white of leek
  • 20 g butter
  • 20 g flour
  • 50 cl chicken stock
  • 10 cl fresh cream
  • Salt, pepper

Beatilla toast

  • 30 g of candied poultry liver
  • 40 g candied gizzards
  • 1 tbsp. tablespoons of parsley
  • 1 shallot
  • 1 tbsp. tablespoon cognac
  • 20 g butter
  • 2 slices of farmhouse bread
  • Salt, pepper

Also to be read: benefits and virtues of chestnuts for health

Chestnut velouté, beatilla toast

– Wash and slice the leek.

– Melt 20 g of butter and sweat the leek in it. Sprinkle with flour, stir and cook for one minute. Pour in the chicken stock and add the chestnuts. Simmer for 45 minutes. Blend. Stir in the crème fraîche and season.

For the toast of beatilla:

– Wash, remove the leaves and chop the parsley.

– Peel, wash and chop the shallot.

– Slice livers and gizzards.

– In a frying pan, melt 20 g of butter and sweat the shallot. Add the livers and gizzards. Flambé with cognac. Simmer for 8 to 10 minutes, covered. Add the chopped parsley.

– Cut the slices of bread in half. Toast them on one side. Arrange the livers and gizzards mixture on the unroasted side. Put the slices of bread in the oven for 5 minutes at 210°C (th.7).

– Divide the velouté among shallow plates, accompanied by the toast of beatilles.

B.A.BA DU CHEF

– This recipe can also be made with raw or frozen chestnuts.

CÔTÉ CAVE  :

Reuilly white

MOTS DE LA CUISINE

Ciseler  cut into small dice.

Emincer  Cut into thin slices.

Suer  : to eliminate the water of vegetation of a vegetable by heating it gently without colouring it in a fatty substance in order to concentrate the flavours.

Also to be read: benefits and virtues of chestnuts for health

Recipe: T. Bryone, Photo: C. Herlédan