Chestnut cream (2)
Instructions
Peel the chestnuts, immersing in boiling water and remove the skin.
After making a minced with an onion, one stalk of celery and a clove of garlic, sauté in about 50 g of butter, when local add chestnuts, two litres of water, salt and pepper to taste.
Cook for about an hour and a half over low heat, with the pot covered.
Pass the chestnuts until mashed, put back in the cooking broth.
Before serving, add a knob of butter and a tablespoon of cream.
