French cuisine · Soups & Stews

Chestnut Velouté

Creamy chestnut soup with celeriac and a splash of cream, a nutty-sweet winter dish.

Ingredients · for 4 servings

• 400 g chestnuts (pre-cooked, vacuum-packed)
• 300 g celeriac
• 1 onion
• 1 leek stalk
• 1 l vegetable stock
• 40 g butter
• 200 ml cream
• 1 sprig thyme
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Set aside eight chestnuts for the garnish, roughly break up the rest; peel and dice the celeriac, chop the onion and cut the leek into fine rings.
2. Melt 30 g butter in a pot and sweat the onion and leek in it over low heat for 6 min, until soft without taking on color.
3. Add the celeriac, the broken chestnuts and the thyme sprig, pour in the vegetable stock and simmer covered for 25 min, until the celeriac is soft.
4. Remove the thyme sprig, purée the soup very finely and pass through a sieve, then stir in the cream and reheat without letting it boil.
5. Roughly chop the reserved chestnuts and toast in the remaining butter over medium heat for 3-4 min, until fragrant and browned at the edges.
6. Season the soup with salt, pepper and nutmeg, ladle into bowls and serve sprinkled with the toasted chestnut pieces.