Chestnut Veloute

Prep time: 35 mins | Serves: 4

Ingredients

• 300g cooked chestnuts

• 200g onion, sliced

• 30g unsalted butter

• 10g olive oil

• 10g garlic, chopped

• 100g celery, sliced

• 700g chicken or vegetable stock

• 100g double cream

• 50g dry white wine (optional)

• 6g sea salt

• 2g freshly ground black pepper

• 5g fresh thyme leaves

Method

1. Heat the butter and olive oil in a saucepan over medium heat. Add the onion, garlic and celery, and cook gently for 8–10 minutes until soft and translucent.

2. Stir in the chestnuts and thyme, then pour in the wine (if using). Reduce slightly before adding the stock.

3. Bring to a simmer and cook for 15 minutes, allowing the flavours to blend beautifully.

4. Add the cream, then blend until smooth and velvety. If you prefer a lighter texture, pass through a fine sieve.

5. Taste and adjust seasoning — a pinch more salt, pepper or a splash of cream to suit your palate.

Storage

Cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently until piping hot before serving — avoid boiling to preserve the creamy texture.