Chestnut Velouté with Black Truffle, Brown Butter Emulsion and Pea Shoots from the Vitavit® Premium
This chestnut velouté combines autumn warmth with refined elegance. The sweetness of the chestnuts meets the intense aroma of black truffle, while a brown butter emulsion adds extra depth and a pleasantly nutty note to the dish. Fresh pea shoots provide a light accent and create an exciting contrast - a sophisticated starter for special moments of indulgence.
50 minutes
Total Time
20 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| 500 g | fresh chestnuts |
| 1 | onion, finely chopped |
| 2-3 | garlic cloves, finely chopped |
| 1 l | vegetable or chicken stock |
| 200 ml | double cream |
| 125 g | butter |
| 50 g | hazelnut |
| 50 ml | water |
| salt | |
| pepper | |
| black truffle | |
| pea shoots |
Instructions
Step 1 of 9:
Score the shells of the fresh chestnuts with a cross. Cook in boiling water for 5–10 minutes, then leave to cool slightly before peeling and removing both the outer shell and inner skin.
Step 2 of 9:
Heat the pressure cooker and melt 25 g of the butter. Add the onion and garlic and sauté over a medium heat until softened and lightly golden.
Step 3 of 9:
Add the prepared chestnuts and cook for a further 2–3 minutes, stirring occasionally.
Step 4 of 9:
Pour in the stock and close the lid. Set to level 2 and cook for 20 minutes.
Step 5 of 9:
In the meantime, toast the hazelnuts in a dry frying pan over a medium heat until lightly golden and fragrant. Leave to cool, then roughly chop a small portion and set aside for garnish.
Step 6 of 9:
Melt the remaining butter gently in a small saucepan and continue cooking until it develops a golden-brown colour and a nutty aroma.
Step 7 of 9:
Transfer the toasted hazelnuts (excluding the reserved chopped nuts), the brown butter and the water to a blender. Blend until smooth and emulsified. Season lightly with salt to taste.
Step 8 of 9:
Release the pressure of the pressure cooker and blend the soup using a stick blender until it is completely smooth. Stir in the double cream and season with salt and pepper.
Step 9 of 9:
Garnish the chestnut velouté with the brown butter emulsion and finish with freshly shaved black truffle and pea shoots. Scatter the reserved chopped hazelnuts over the soup before serving.
