Chestnut Velouté
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 500 g fresh chestnuts
- 50 ml virgin olive oil
- 1 onion, peeled and finely chopped
- 1 bay leaf
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 5 fresh sage leaves
- 500 ml skim milk
- 500 ml water
directions
- If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
- 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.
- continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
- 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.
- Return to the pan and add additional water to create soup consistency to your preference.
- salt and pepper to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
AND that is the end of this. If the phone doesn't ring? It's me.
If you are looking to ask me a question? I'm not here. I won't answer.
I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story.
Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE?
Google the name. It's all over the net.
~~~~~~~~~~~~~~~~~~~~
The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not.
- Eric Hoffer
And no I didn't let the door hit me on the ...
on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.