This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .
Active time: 20 min Start to finish: 30 min
Cooks' note:
· Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.
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
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.
