Chestnut Velouté

Directions

1. 1
   If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
2. 2
   Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
3. 3
   continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
4. 4
   Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
5. 5
   Return to the pan and add additional water to create soup consistency to your preference.
6. 6
   salt and pepper to taste.