Chestnut & Porcini Mushroom Velouté

Date: 23-Apr-2018

Ingredients for 8 people: 


  1. In a saucepan, melt the butter, add shallots and garlic, sweat over moderate heat.
  2. Add the chicken stock and cream, bring to the boil. Add the chestnuts and dry porcini mushrooms. Simmer gently for 30 minutes.
  3. Add thyme, infuse for 5 minutes. Let cool slightly.
  4. Purée in a blender in batches and keep warm.
  5. Over medium-high heat crisp up the ventrèche batonnets.
  6. Ladle the soup into bowls and garnish with the crispy ventrèche, shaved Beaufort and chopped Italian parsley.

Serve with a beautiful warm French baguette et voila!