Chestnut Velouté with Black Truffle, Brown Butter Emulsion and Pea Shoots from the Vitavit® Premium

Instructions

1. Step 1 of 9:

   Score the shells of the fresh chestnuts with a cross. Cook in boiling water for 5–10 minutes, then leave to cool slightly before peeling and removing both the outer shell and inner skin.

2. Step 2 of 9:

   Heat the pressure cooker and melt 25 g of the butter. Add the onion and garlic and sauté over a medium heat until softened and lightly golden.

3. Step 3 of 9:

   Add the prepared chestnuts and cook for a further 2–3 minutes, stirring occasionally.

4. Step 4 of 9:

   Pour in the stock and close the lid. Set to level 2 and cook for 20 minutes.

5. Step 5 of 9:

   In the meantime, toast the hazelnuts in a dry frying pan over a medium heat until lightly golden and fragrant. Leave to cool, then roughly chop a small portion and set aside for garnish.

6. Step 6 of 9:

   Melt the remaining butter gently in a small saucepan and continue cooking until it develops a golden-brown colour and a nutty aroma.

7. Step 7 of 9:

   Transfer the toasted hazelnuts (excluding the reserved chopped nuts), the brown butter and the water to a blender. Blend until smooth and emulsified. Season lightly with salt to taste.

8. Step 8 of 9:

   Release the pressure of the pressure cooker and blend the soup using a stick blender until it is completely smooth. Stir in the double cream and season with salt and pepper.

9. Step 9 of 9:

   Garnish the chestnut velouté with the brown butter emulsion and finish with freshly shaved black truffle and pea shoots. Scatter the reserved chopped hazelnuts over the soup before serving.