Chestnut Velouté

Velouté de Castañas

Discover the exquisite softness of Chestnut Velouté in this unique recipe that combines tradition and elegance. A perfect culinary experience for fall. To enjoy!


350 gr of chestnuts
1 onion
1 leek
1 clove garlic
600-700 ml of vegetable broth (you can reserve a little to see the final thickness)
200 ml vegetable cream
4-5 mushrooms
Olive oil
1 bay leaf


  1. Wash the chestnuts and gently cut them to boil. Let it boil for about 20 min.
  2. Let the chestnuts cool slightly and peel them (warm they peel better).
  3. Cut the onion and leek and sauté with a clove of garlic and a bay leaf.
  4. Add the cut mushrooms and when they are soft, add the chestnuts and remove the bay leaf. 5. Go around.
  5. Add the vegetable broth (or water if you want it lighter) and let it boil for about 15-20 minutes.
  6. Add the cream.
  7. Blend everything well and serve.

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