Porcini Velouté
French 
Easy
SoupEarthy Chestnut and Porcini Velouté: A Classic, French Winter Soup
Porcini Velouté
50 mins
Cooking Time
Easy
Difficulty
8
Ingredients
Veg + Dairy
Diet
Originally a sauce made from light roux and a white stock, velouté is a classic French dish adapted to soups in fine dining. Like this chestnut and porcini velouté that offers a rich, earthy, and warming appetiser. Pair it with salads and breads for a light supper, or serve as an appetiser for dinner parties and small get-togethers. It always hits the mark.
Ingredients
UNITSIngredients
350–400 gPorcini mushrooms
600–700 gChestnut purée
720 ml (3 cups)Veg broth
2 tbspButter
1 tbspOlive oil
½ Onion
to tasteSalt & pepper
12–15 Toasted hazelnuts, for garnish