Ingredients (4 servings):

• 300 g cooked chestnuts (vacuum-sealed or canned)
• 150 g fresh or frozen porcini mushrooms
• 1 onion
• 1 garlic clove
• 500 ml of vegetable broth
• 150 ml liquid cream
• 3 tbsp of culinary preparation with olive oil and porcini mushrooms
• Salt, pepper
• Fresh parsley for garnish
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Preparation:

Prepare the ingredients:

• Finely chop the onion and garlic.
• If using fresh porcini mushrooms, clean them carefully with a damp cloth to remove dirt.

Sauté the flavors:

• In a saucepan, heat 2 tablespoons of the culinary preparation with olive oil and porcini mushrooms.
• Sauté the onion and garlic until translucent.
• Add the porcini mushrooms and cook for 5 minutes.

Add the chestnuts:

• Incorporate the chestnuts into the pan and mix well to coat them with the flavors.

Cook the velouté:

• Pour the vegetable broth into the pan.
• Bring to a boil, then reduce the heat and let simmer for 15 minutes.

Blend and season:

• Blend the mixture using an immersion blender or a traditional blender until smooth.
• Add the cream and adjust seasoning with salt and pepper.

Enhance with oil:

• Serve the velouté hot in bowls.
• Finish with a drizzle of the olive oil and porcini preparation to intensify the flavors.

Decorate and enjoy:

• Garnish with fresh parsley and, if desired, add a few thin slices of sautéed porcini mushrooms for decoration.

Serve this velouté with garlic-rubbed croutons or a slice of grilled bread lightly drizzled with the same oil for extra flavor. Enjoy your meal!