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Chestnuts velouté

Appetizers, Foie gras

A winter dish!


Recipe for 4 persons

For the velouté

400 Gr
750 Ml
100 Ml
Chicken stock
150 Ml
Cream 35%
2 Unit(s)
White onion

For the garniture

70 Gr
Foie gras
4 Ml
Truffle oil
  • Salt and pepper

Preparation time: 30.00 min

  • For the preparation
    Cut the foie gras in small cubes of 2cm. Drain sweet chestnuts. Slice thinly onions.
  • For the velouté
    Sweat the onions, add the chestnuts and cook a few minutes. Add the chicken stock and the milk. Let cook 20 minutes. Add the cream. Mix. Season, reserve.
  • For the garniture
    Cook the foie gras cubes 1 minute each side.
  • For the finishing
    Pour the soup into a soup plate or a bowl. Arrange some cubes of foie gras on the surface. Put some drops of truffle oil.

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