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Chestnut Velouté with Smoked Duck Breast

A great classic for festive tables!

Public
Course: Starter
Preparation time: 5 minutes
Cooking time: 21 minutes
Energy: 311 kcal / serving

Instructions

  • 1.   Peel and roughly chop the shallots.
  • 2.   Melt a knob of butter in a saucepan over medium heat. Add the shallots and sauté for 2 to 3 minutes, stirring.
  • 3.   Then add the chestnuts (set aside a few for garnish). Season with salt and pepper and continue cooking for 2 to 3 minutes, stirring.
  • 4.   Add the bouillon cube and 200ml of hot water per person. Mix, cover, and let simmer for 15 minutes over low heat.
  • 5.   At the end of cooking, add the cream. Blend the soup until smooth. If needed, add a little water and blend again.
  • 6.   Serve the chestnut velouté in a bowl or a shallow plate. Add the slices of smoked duck breast and the reserved chestnuts in pieces on top. Re-season to taste, it's ready!

Ingredients for servings

  • 150 g of canned chestnuts (drained weight)
  • ½ chicken bouillon cubes
  • 3 slice of dried duck breast
  • ½ shallots
  • 30 ml of heavy cream

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    311 kcal
    16 %
  • Fat
    11,98 g
    17 %
  • of which saturated
    7,42 g
    37 %
  • Carbohydrates
    45,9 g
    18 %
  • of which sugar
    7 g
    8 %
  • Protein
    4,42 g
    9 %
  • Fibers
    6,26 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference