Vercors-style chestnut velouté: perfect for this chilly weather

Emmanuel de Careil wears a coat of many colors. He writes books about everything from psychology to history, and is also a foodie who has collected stacks of good recipes over the years. He just published this very wintry recipe, inspired by the great French chef Guy Savoy, and I thought it the perfect time of the year to make it.

Just for information, Vercors is a wild region in southeast France, which includes the Drôme with its low mountainous terrain, known for its chestnuts.

This is my take on the recipe.

Recipe for chestnut velouté, based on Guy Savoy’s recipe

This recipe should feed about four people.

Ingredients for soup

300 grams of chestnuts (cooked at home, frozen, vacuum-packed or tinned)
40 grams of butter
10 centiliters of Chartreuse, an herbal-flavored liqueur found in France
1 bouquet garni
1.5 liters of chicken broth
50 centiliters of liquid cream
2 fresh chestnuts, shelled
2 pinches of cardamom
Salt and pepper to taste