The chestnut velouté is a creamy and tasty autumn soup, perfect for warming up during 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.
Make an incision in the outer woody shell of the chestnuts, then place them to boil in plenty of hot water, adding salt once it reaches a boil.
After about 45 minutes, drain them, remove the shell and inner skin, and break them into pieces.
Meanwhile, in another saucepan, boil the chicken breast in salted water after removing any scraps and skin.
Peel the onion, chop it coarsely, and sauté it in three tablespoons of oil along with the chestnut pieces.
Then add the hot broth and milk to the saucepan, season everything with a pinch of nutmeg, salt, and pepper.
Cook the soup uncovered over medium heat for about 30 minutes.
Drain the chicken breast and cut it into fine dice.
Trim and wash the zucchini, then cut them into small cubes and sauté over high heat.
Immersion Blender
Pan
Wooden Spoon
Store the chestnut velouté in the refrigerator for up to 3 days.
You can add toasted bread slices as a garnish.
Italia
| Energy (kcal) | 109.4 |
| Carbohydrates (g) | 10.5 |
| of which Sugars (g) | 4.61 |
| Fat (g) | 4.92 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 5.72 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.11 |
