Chestnut cream soup (Velouté de châtaignes)

1. In a pot, soften the diced onion and the sliced carrot in butter until translucent.

2. Add the peeled, chopped chestnuts and fry together for a few minutes.

3. Pour in the vegetable stock, season with salt and pepper and cook covered for about 25 minutes until the chestnuts are completely soft.

4. Blend to a silky cream with a stick blender.

5. Stir in the cream and just bring together; adjust the salt to taste.

6. Serve hot, drizzled with a little extra cream.

Tip: Chestnuts give a sweetish, starchy creaminess – the soup turns truly velvety when you cook them well and blend smooth. A pinch of nutmeg or a few toasted chestnut pieces make a fine finish.