Chestnut velouté

Chestnuts are made for chilly winter months, this soup recipe provided by The Vegetarian Society works especially well at dinner parties
By The Vegetarian Society
Chestnut velouté
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 500 g chestnuts, tinned or fresh
  • 50 ml extra virgin olive oil
  • 1 onions, peeled and finely chopped
  • 1 bay leaves
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 5 sage leaves, fresh
  • 500 ml semi-skimmed milk
  • 500 ml water


1. If using fresh chestnuts, score a cross through the base and grill for 5-7 minutes. Set aside and when cool, remove skins.

2. Heat the olive oil in a pan and add the bay leaf and onions. Sauté until lightly golden. Add the chestnuts (fresh or tinned), salt, pepper, sage and cook for a few minutes.

3. Add the milk and water and bring to the boil and simmer for 10 minutes. Empty the mixture into a liquidiser and blend until smooth.

4. Return mixture to the pan and add extra water to taste. Pour in less water if you prefer a thicker soup. Serve piping hot.

Copyright The Vegetarian Society

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