Chestnut Velouté

Ingredients

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

Method

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