Friday, 1 October 2010

Expat Recipes: Chestnut Velouté with Pancetta

by AlegriaDesigns

This is a delicious entrée or main dish for dinner on a cold winter day

1 can of chestnuts
2 onions
1 cube chicken broth, or 1L mml (4 cups +) chicken broth
1 litre (1 quart) of water only if cube broth is chosen
20 cl (3/4 cup ) cream
olive oil
Optional : pancettas

Sauté the minced onions, add the chestnuts and stir.

Add the chicken broth and the water if a cube is used.

Cook for a 1/4 of an hour.

Season to taste

Add the cream and puree everything in a blender.

Cook slices of Pancettas with olive oil.

Serve the soup with a slice of Pancetta in the plate

Enjoy :)

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