Truffled Cream of Chestnut Soup
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 300 g chestnuts (peeled and cooked)
- 2 -3 shallots (minced)
- 600 ml vegetable broth
- 250 ml cream (low cal is ok)
- 1 -2 tablespoon lemon juice
- 1 teaspoon butter
- 1 truffle (white alba, small or 1tsp truffle oil)
- salt and pepper (pinch cayenne)
directions
- Melt butter in a skillet and add minced shallots.
- Add chestnuts and let roast for a bit.
- Add vegetable broth and let cook until chestnuts are soft and heated through.
- Add cream, lemon juice and salt and pepper to taste.
- Puree soup and strain through a sieve (if preferred).
- Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.
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