Velouté of Périgord chestnuts

Here is a comforting recipe, which I love for winter evenings. It is very simple and our guests love it !

Ingredients for 4

• steamed cooked Périgord chestnuts : 400 g
• Bacon : around 50 g
• Poultry stock : 1 liter
• Shallots : 1 to 2 depending the size
• Leak : one middle size
• Chestnut honey : 1 tablespoon
• Cream

• Optional for topping : foie gras dices and pain d’épices crumbs, or chestnuts crumbs

Preparation

• Cut your bacon in dices and fry them in your sauce pan with shallots
• Wash and cut the leak in slices and add it in the sauce pan
• When leaks are melting, add the jar of chestnuts and roast for a few minutes
• Cover with your poultry stock and add a tablespoon of honey
• Put salt and pepper Salez et poivrez
• Let gently cook for 30 to 40 minutes

• When chestnuts are tender, mix the velouté in a blender then add 1 or 2 cream tablespoons. Check the seasoning then serve , adding a topping if you wish (roasted chestnuts crumbs, foie gras dices or bacon dices).