Print Options:

Chestnut Velouté: the easy recipe

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Discover this recipe for chestnut soup with ham and parmesan. Enhanced with ham and parmesan, this soup is very generous and indulgent. Feel free to serve it as a main dish on autumn or winter evenings.

Ingredients
 500 Chestnuts in their natural state
 1 Dehydrated chicken broth
 1 Onion
 1 Celery
 20 Liquid cream
 1 Egg yolk
 6 Parma ham (or bacon)
 25 Parmesan shavings
 20 Butter
 Salt, pepper
Directions
1

Peel the onion and clean the celery stalk. Heat 1 liter of water in a small pot with the chicken broth, onion, and celery. Add the chestnuts and cook for 10 minutes over low heat. Remove 100 g of chestnuts from the pot and continue cooking for 20 minutes.

2

Remove the onion and celery, finely blend the mixture. Incorporate the cream while whisking, then season with salt and pepper.

3

Dry grill the ham cut into strips in a non-stick pan. Sauté the reserved chestnuts in butter as well.

4

Put the soup back on low heat for 2 to 3 minutes to warm it up. Mix the egg yolk with a ladle of soup in a serving pot, then pour in the rest of the soup while stirring.

5

To finish, serve immediately with the strips of ham, the chestnuts, and the cheese.

Nutrition Facts

0 servings

Serving size

6

en_USEN