• Soup

  • Difficulty: Moderate

  • © The Vegetarian Society

Chestnut Velouté

Lyonnais cuisine is famed for its hearty rustic table-pleasures, and the perpetually festive city has been a centre for feasting since Roman times.

  • Serves 4

  • Preparation 5 mins

  • Cooking 30 mins

Chestnut Velouté
  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Wheat-Free


For the soup
  • 500g chestnuts, fresh or canned
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 5 fresh sage leaves
  • 500ml semi-skimmed milk
  • 500ml water
To garnish
  • Cooked chestnuts
  • 4 sprigs of flat-leaf parsley


  1. If using fresh chestnuts, score an ‘x’ through the base and grill for 5-7 minutes. Set aside and when cool, remove skins.
  2. Heat the olive oil in a pan and add the bay leaf and onions. Sauté until lightly golden.
  3. Add the chestnuts, salt, pepper, sage and cook for a few minutes.
  4. Add the milk and water and bring to the boil and simmer for 10 minutes.
  5. Empty the mixture into a liquidizer and blend until smooth
  6. Return mixture to the pan and add additional water to create soup consistency to your preference.
  7. Garnish with cooked chestnuts and a sprig of flat-leaf parsley

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