Cream of chestnut soup (Velouté de châtaignes au Champagne) from The Essence of French Cooking by Michel Roux
- shallots
- heavy cream
- chicken stock
- Champagne wine
- celery root
- packaged cooked chestnuts
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.