Chestnut Velouté

1. 1

   If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.

2. 2

   Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.

3. 3

   continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.

4. 4

   Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.

5. 5

   Return to the pan and add additional water to create soup consistency to your preference.

6. 6

   salt and pepper to taste.

No additional tips available.