Ingredients (serves 4) :
400g cooked chestnuts (vacuum-packed or fresh and peeled)
1 shallot
1 small carrot
500ml poultry or vegetable stock
100ml crème fraîche or plant-based cream
2 tablespoons Tradition olive oil
Salt & pepper
Recipe :
Finely slice the shallot and carrot. Sauté them gently with a drizzle of olive oil over low heat for a few minutes.
Add the chestnuts and pour in the stock. Simmer gently for about twenty minutes.
Once cooked, blend until smooth, incorporating the cream. Adjust the consistency with a little extra stock if needed.
Season to taste. Serve piping hot with a drizzle of Tradition olive oil. You can also add a few Parmesan shavings on top for an extra touch of indulgence.
Bon appétit !
