Chestnut veloute

Ingredients

500g/1lb 1½ oz tinned or fresh chestnuts
50ml/1 ¾fl oz virgin olive oil
1 bay leaf
1 onion, peeled and finely chopped
1 tsp salt
2 tsp freshly ground black pepper
5 fresh sage leaves
500ml/18fl oz semi-skimmed milk
500ml/18fl oz water

Method

1. If using fresh chestnuts, score an 'x' through the base of each and grill for 5-7 minutes. Set aside and, when cool, remove skins.
2. Heat the olive oil in a pan and add the bay leaf and onion. Saut´ until lightly golden.
3. Add the chestnuts (fresh or tinned), salt, pepper and sage and cook for a few minutes.
4. Add the milk and water. Bring to the boil and simmer for 10 minutes.
5. Serve.