400g tinned chestnuts
250ml chicken stock
2 sprigs thyme
Ingredients provided by:
Combine chestnuts and cream in a medium saucepan. Bring up to a simmer then remove from heat and leave to cool. Cover with foil and steep overnight in the fridge.
Combine chestnut and cream mixture, stock, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until chestnuts are very soft 10. Remove thyme sprigs.
Transfer to a high-speed blender and blitz until very smooth. Mixture should thickly coat the back of a spoon, if too thick just add a splash of chicken stock or water until the desired consistency is reached.
Pass through chinois into a saucepan. Season and keep warm for service.