Chestnut Velouté

• 500 g fresh chestnuts
• 50 ml virgin olive oil
• 1 onion, peeled and finely chopped
• 1 bay leaf
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 5 fresh sage leaves
• 500 ml skim milk
• 500 ml water

1. If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
2. Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
3. continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
4. Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
5. Return to the pan and add additional water to create soup consistency to your preference.
6. salt and pepper to taste.

virgin olive oil, onion, bay leaf, salt, ground black pepper, sage

Taken from www.food.com/recipe/chestnut-velout-148610 (may not work)