Nutrition Facts
6 servings
6
Chestnut Velouté: the easy recipe
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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.
Ingredients
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
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.
Notes
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celine-c36
The soup was very good, but I didn't find the combination with the ham and cheese to be successful. Maybe it would be better to look for something else to brighten up the plate. -
Annie
A true delight! My suggestion: I made it in a vegetarian version with vegetable broth, without egg or ham. For more flavor, I didn't remove the onion and celery; I blended them with everything. A treat! -
bernadette-d68
What a soup! The ideal soup for winter evenings with friends. All the ingredients leave a hint of their flavor, it's very good. My suggestion: None, except that to cut the ham into slices, I use scissors, it's simpler. -
Fanny
Absolutely fantastic! There is nothing to critique about this recipe except to add a little water as I found it a bit too thick. I followed this recipe to the letter except I didn't have any celery. This soup was still excellent! My suggestion: Since I didn't have a slice of smoked ham, I used small pieces cut from smoked bacon. Excellent! And instead of parmesan, I used some shavings of aged cheese! I suggest serving this soup in small glasses as an appetizer or in a small bowl as a starter during holiday meals. Once again, if I may say so, this soup is truly a marvel! -
Annie Françoise
In the Auvergnat style Good, but I find that the egg yolk doesn’t add much. My suggestion: In the Auvergnat style: add a pear puree (1 pear) and some blue cheese and a few walnut pieces.
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EN