Summary

Ingredients

• 200 g chestnut (s) (vacuum packed)
• 2 shallot (s)
• 2 tablespoon olive oil
• 50 ml Madeira or Sherry
• 500 ml vegetable stock
• 300 ml cream
• salt and pepper

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Instructions

1. Peel and finely dice shallots. Sauté in olive oil until translucent. Add chestnuts and top up with Madeira, stock and cream. Let simmer for about 5-10 minutes.
2. Puree with the magic wand and season with salt and pepper.