This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

　　Active time: 20 min Start to finish: 30 min

　　

Ingredients

Makes about 2 cups

　　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

　　

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.

　　Cooks' note:

　　· Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.