Chestnut veloute
Instructions
Practice to Madi an incision in the outer skin of wood, then put them to boil in plenty of hot water that salerete to a boil.
After about 45 minutes, drain, Peel, take away the skin coating and internal spezzettateli.
Meanwhile, in another saucepan, boil in salted water the chicken breast, after having deprived of any scraps and hangnails.
Peel the onion, then cut it into chunks and Brown in three tablespoons of olive oil, along with small pieces of chestnuts.
Then add the broth in the saucepan and warm milk, then season everything with a rub of nutmeg and a pinch of salt and pepper.
Cook the soup over medium heat, uncovered, for about 30 minutes.
Drain the chicken and cut it into cubes.
Check and wash the zucchini, then reducing them into cubes that you cook, over high heat, along with those of chicken, warmed and butter flavored with half a clove of garlic, lightly crushed.
Add salt and pepper diced and keep it warm.
Passed to brown soup Blender, then reheat when ready to distribute among 4 individual bowls.
Finally the velvety completed with mixed diced, a spoonful of chopped parsley, then serve immediately.
