- 20g butter
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 bay leaf
- 4 tbsp dry sherry
- 2 x 180g packs of peeled, cooked chestnuts
- 500ml hot fresh chicken stock
- 250ml whole milk
- ¼ tsp freshly grated nutmeg
- 150ml double cream
- 50ml double cream
- a drizzle of extra-virgin olive oil or truffle oil
- 4 slices streaky bacon, cooked, cooled and crumbled
- 2 tbsp finely chopped chives
Step by step
- Heat the butter in a large saucepan over a medium-low heat and, when it stops foaming, tip in the onion, celery, bay leaf and a pinch of salt. Sauté gently, stirring from time to time, until the onion is soft and translucent, about 15 minutes. Pour in the sherry, increase the heat to medium and simmer until it has almost completely evaporated.
- Add the chestnuts, stir, then add the stock, milk and nutmeg; season. Bring to a simmer, reduce the heat and let it gently bubble away, partially covered, for 20 minutes until the chestnuts are very tender. Remove the bay leaf.
- Cool slightly and purée in a food processor or blender, or with a stick blender, until smooth.
- Return to the pan, add the cream and warm gently. Don't let it boil. Season to taste.
- Ladle into small cups, drizzle a teaspoon of cream and a little oil over each, then top with some bacon and chives.