Chestnut velouté is a creamy and flavorful autumn soup, perfect for warming up on cold days. The delicate flavor of chestnuts combines with the slightly sweet taste of zucchini, creating a unique balance of flavors. With this recipe you can prepare a refined and irresistible first course.
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Make an incision in the hard outer shell of the chestnuts, then put them to boil in plenty of hot water, salting it when it comes to the boil.
After about 45 minutes, drain them, remove the shell and the inner skin, and break them into pieces.
At the same time, in another saucepan, boil the chicken breast in salted water after removing any trimmings and membranes.
Then clean the onion, chop it roughly and brown it in three tablespoons of oil together with the chestnut pieces.
Then add the hot broth and milk to the saucepan, then season everything with a grating of nutmeg and a pinch of salt and pepper.
Cook the soup uncovered over medium heat for about 30 minutes.
Drain the chicken breast and cut it into small dice.
Trim and wash the zucchini, then cut them into cubes and sauté them over high heat.
Immersion blender
Pan
Wooden spoon
Store the chestnut velouté in the refrigerator for a maximum of 3 days.
You can add toasted slices of bread as a garnish.
Italia
| Energy (kcal) | 111.52 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 5.15 |
| Fat (g) | 3.62 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 5.45 |
| Fiber (g) | 2.07 |
| Sale (g) | 0.03 |
