20 min<\/p>\n
Easy<\/p>\n
150 kcal<\/p>\n
Rich and comforting, this chestnut velout\u00e9 is perfect for chilly autumn and winter evenings. Enriched with cream, topped with crisp prosciutto and Parmesan shavings, it balances gentle sweetness with savory, indulgent notes. Simple to prepare, this velout\u00e9 makes an elegant starter for seasonal meals.<\/p>\n
Ingredients
\n– Serves 6
\n– Plain chestnuts (canned or cooked), 500 g (about 1.1 lb)
\n– Instant chicken bouillon cube, 1
\n– Onion, 1
\n– Celery stalk, 1
\n– Heavy cream, 20 cl (200 ml \/ about 3\/4 cup + 2 tbsp)
\n– Egg yolk, 1
\n– Prosciutto (or bacon lardons), 6 slices
\n– Parmesan shavings, 25 g (about 1 oz)
\n– Butter, 20 g (about 1.5 tbsp)
\n– Salt and pepper<\/p>\n
Preparation
\nTotal time: 1 h
\nPrep: 20 min
\nCook: 40 min<\/p>\n
1. Cook the chestnuts in the broth
\nPeel the onion and trim the celery. In a large pot, bring 1 liter (about 4 cups) of water to a simmer with the chicken bouillon cube, the onion and the celery. Add the chestnuts and simmer gently for 10 minutes. Remove 100 g of chestnuts (about 3.5 oz) to use later as a garnish, then continue cooking the rest for another 20 minutes over low heat.<\/p>\n
2. Pur\u00e9e the soup and stir in the cream
\nTake out the onion and celery from the pot, then pur\u00e9e the chestnuts with the cooking liquid until very smooth. Whisk in the heavy cream. Season with salt and pepper to taste.<\/p>\n
3. Make the prosciutto and chestnut garnish
\nCut the prosciutto into thin strips and crisp them in a dry nonstick skillet. In a separate pan, saut\u00e9 the reserved chestnuts in the butter until they are warmed and lightly browned.<\/p>\n
4. Warm the velout\u00e9 and add the egg yolk
\nGently reheat the velout\u00e9 over low heat for 2 to 3 minutes. In a soup tureen or a small bowl, temper the egg yolk by mixing it with one ladleful of hot soup, then slowly pour the tempered yolk back into the pot while stirring.<\/p>\n
Serve with the garnish and Parmesan
\nLadle the velout\u00e9 into bowls. Top each serving with the crisp prosciutto strips, the saut\u00e9ed chestnuts and a few Parmesan shavings. Serve immediately.<\/p>\n\n\n