Food recipes

Chestnut velouté, béatilles toast


With or without toast, this chestnut velouté recipe is as delicious as it is smooth.

Ingredients for 4 persons :

  • 200 g chestnuts (in jar or box)
  • 1 white leek
  • 20 g butter
  • 20 g flour
  • 50 cl of chicken broth
  • 10 cl of fresh cream
  • Salt pepper

Beatilles toast

  • 30 g confit chicken livers
  • 40 g of candied gizzards
  • 1 tbsp. tablespoon of parsley
  • 1 shallot
  • 1 tbsp. cognac
  • 20 g butter
  • 2 slices of country bread
  • Salt pepper

Read also: benefits and virtues of chestnuts for health

Chestnut velouté, béatilles toast

- Wash and mince the leek.

- Melt 20 g of butter, sweat the leek in it. Sprinkle with flour, stir and cook for one minute. Pour in the poultry broth and add the chestnuts. Simmer 45 minutes. Mixer. Incorporate the crème fraîche and season.

For the beatilles toast:

- Wash, remove the leaves and chop the parsley.

- Peel, wash and chop the shallot.

- Mince the livers and gizzards.

- In a frying pan, melt 20 g of butter, sweat the shallot in it. Add the livers and gizzards. Flambé with cognac. Simmer 8 to 10 minutes, covered. Add the chopped parsley.

- Cut the slices of bread in half. Grill them on one side. Arrange the liver / gizzard mixture on the ungrilled side. Place the toast in the oven for 5 minutes at 210 ° C (th.7).

- Divide the velouté in soup plates, accompanied by the beatilles toast.

CHEF'S BBA

- This recipe can also be made with raw or frozen chestnuts.

CELLAR SIDE:

Reuilly white

COOKING WORDS

Chisel : cut into small cubes.

Slice : cut into thin slices.

Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.

Read also: benefits and virtues of chestnuts for health

Recipe: T. Bryone, Photo: C. Herlédan

Video: TOP RECIPE. Chesnut Chicken Soup Recipe (October 2020).