Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Chestnut Veloute

Chestnut Veloute

Alright! So I’m doing a terrible job at getting these posts up before the 31st as I was intending on doing! Many welcomed and un-welcomed factors have been standing in my way; my brother’s arrival, new internet router’s inability to arrive on time, some wicked sales I can’t get my eyes hands off, and now I’m working on a quick last minute NY eve menu… So I’ll get the rest of the recipes up as soon as humanly possible!
I’ve been wanting to try several of Heston Blumenthal’s recipes. After watching him prepare a Christmas dinner like no other, I found it imperative to try his chestnut veloute recipe.I altered a few of the ingredients, like removing the bacon and milk and adding the lavender oil.

Chestnut Veloute

The veloute went down amazing, inducing lots of moans and groans. Here’s how to get your fair share:


Chestnut Veloute
  • 350g chestnuts
  • 100g unsalted butter
  • 60g shallots, rough chop
  • 1 garlic clove, minced
  • 250 ml Madeira or Vin Santo
  • 300 ml white wine
  • 800 ml fresh chicken/vegetable stock
  • 400g double cream
  • salt and freshly ground white pepper
  • 4 chestnuts, thinly sliced for garnish
  • Chives for presentation
  • ¼ cup of olive oil
  • 1 tablespoon bruised lavender
  • Goose fat
  1. Add the olive oil to the lavender and let it sit overnight
  2. Score a cross onto chestnuts and then roast in the oven till all the chestnuts are opened for about 30 minutes. Remove one chestnut per individual for garnish
  3. Let cool, then peel all the chestnuts
  4. Melt the butter in a deep pan over medium heat, and sautee the shallots, and garlic for about 10-15 minutes or until soft and translucent but not brown
  5. Take it up to high and add the madeira and white wine and CAREFULLY flambee till it reduces to a syrupy texture
  6. Add the stock and bring to a simmer
  7. Reduce heat to medium and add the chestnuts and let cook for a further 20 minutes
  8. At 15 minutes add the cream
  9. Blend roughly. Do not puree all the chestnuts
  10. Run through a fine mesh, retaining the liquid
  11. Let it sit and infuse for 10 minutes
  12. Add salt and pepper
  13. Using a tablespoon of the goose fat in a pan over medium heat, sautee the  chestnuts for 2-3 minutes.
  14. Place the chestnuts in a soup bowl and pour over with the veloute
  15. Drizzle with a little lavender oil



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