This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .
Active time: 20 min Start to finish: 30 min
Recipe information
Yield
Makes about 2 cups
Ingredients
1
/2 small onion, sliced
1
tablespoon unsalted butter
10
oz vacuum-packed whole roasted chestnuts (1 1/2 cups)
1
1/2 cups chicken stock or broth
Need to make a substitution?
Preparation
Step 1
Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.
Step 2
Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper.