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Festive velouté soup with chestnuts

  • Cooking time25 minutes
  • Prep time5 minutes
  • Servings4 portions
recipe image Festive velouté soup with chestnuts


  • 500 g boiled chestnuts
  • 100 g mushrooms, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 1 carrot, sliced
  • 1 leek, sliced
  • 30 ml Cognac or brandy
  • 1300 ml beef stock
  • 200 ml cream
  • 40 ml Altis Extra Virgin Olive Oil
  • ½ tsp nutmeg
  • Freshly ground pepper
  • Salt


      1. In a saucepan, sauté the onion and the leek in the olive oil for 2-3 minutes. Add the chestnuts, garlic and mushrooms, sauté for another 5 minutes, and add the brandy.
      2. Once the alcohol has evaporated, add the nutmeg, salt, pepper and stock.
      3. Simmer the soup for 25 minutes and then puree it to make it more velvety.
      4. Return the soup to the pan, add the cream and (if necessary) a little more stock to dilute it.
      5. Serve the soup with a few drops of truffle oil and cream.
      You can also flavour the soup with tarragon