Chestnut and saffron soup

Preparation of chestnut and saffron velouté:

• Slice the onion and shallot.
• Take a saucepan, add the butter and sweat the onion and shallot.
• Add the peeled and pre-cooked chestnuts and brown together for a few minutes.
• Add the chicken stock and the milk. Then, simmer a small broth for 20 to 25 minutes.
• Meanwhile, bring the cream with the saffron pistils to a boil. Leave to infuse for a few minutes and strain. Then put in the fridge…
• Once the velouté is cooked, mix and strain and set aside.
• Put the saffron cream in a whipped cream siphon. Add a gas cartridge (if you don't have a siphon, whisk the cream)
• Arrange the chestnut velouté in a deep plate, add the Saffron espuma on top. Add a few stalks of chives as decoration.