Cream of chestnut soup with saffron

Liquid velvet, spiced just right, to start a good meal after a walk in the woods!

Nicolas SERRES, chef of the Atelier du Moutier, is the latest Tables Gaillardes restaurateur to take up the Chefs' Challenge launched by Brive Tourisme over a year ago. A seasonal ingredient par excellence, the chestnuts in this velouté, with the added notes of saffron, delight our senses...

Ingredients:

500g de châtaignes pré-cuites
750g de fond de volaille
1 oignon
1 échalotte
50g de beurre
500 g de lait
500 g de crème liquide
Pistils de safran
Ciboulette

Temps de préparation : 20 min
Temps de cuisson : 25 min
Pour 10 personnes

Préparation du velouté de châtaignes et safran :

Chop the onion and shallot.
In a saucepan, add the butter and sweat the onion and shallot.
Add the peeled, pre-cooked chestnuts and sauté together for a few minutes.
Add the chicken stock and milk. Then simmer for 20 to 25 minutes.
Meanwhile, bring the cream and saffron pistils to the boil. Leave to infuse for a few minutes and strain through a fine sieve. Then chill in the fridge...
Once the velouté is cooked, blend and strain through a fine sieve and set aside.
Place the saffron cream in a whipped cream siphon. Add a cartridge of gas (if you don't have a siphon, whip the cream up).
Arrange the chestnut velouté in a soup plate and add the saffron espuma on top. Add a few sprigs of chives for decoration.

L'ATELIER DU MOUTIER
16 rue Maillard - 19100 Brive-La-Gaillarde
09 50 46 60 57

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