Recipe for Chestnut Velouté with Heavy Cream, Blood Sausage & Chanterelle Pickles

In a large skillet, melt the sliced onions in a bit of fat. Once melted, add the whole chestnuts, coat them in fat, then moisten with 1 liter of water and the liquid cream. Add the stock cubes.

Bring everything to a boil, add the herb bundle and let cook for 25 minutes. Then remove the herb bundle, add the cream, and blend to achieve a creamy soup. Adjust the seasoning with salt and chili pepper.

Once thawed, remove the filling from the sausages and place it in a small saucepan. Gently melt it, add the liquid cream, and mix until you obtain a thick and smooth puree. Season with salt and ground chili.

In a small saucepan, melt the chicken stock and water, add the butter and pour in the whole chestnuts. Cover with a sheet of parchment paper and bake at 160°C. Cook for 15 minutes until the chestnuts are tender and glazed.

For the chanterelle pickles, pour all the ingredients except the chanterelles into a pot, bring to a boil, then add the chanterelles.

Bring to a boil again, then remove from heat and let marinate for at least 3 hours.

At the moment of serving, place some hot blood pudding puree in 4 shallow bowls, then add the glazed chestnuts with the juice and finally the pickled chanterelles.

To finish, serve the soup piping hot in a tureen. Pour it into the plates in front of the guests and add a few sprigs of chervil.