Truffled Cream of Chestnut Soup

Submitted by Eismeer

"An autumn/winter companion with a warming quality. This is a basic version, feel free to experiment with different herbs or adding white wine to this nice 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

1. Melt butter in a skillet and add minced shallots.
2. Add chestnuts and let roast for a bit.
3. Add vegetable broth and let cook until chestnuts are soft and heated through.
4. Add cream, lemon juice and salt and pepper to taste.
5. Puree soup and strain through a sieve (if preferred).
6. Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.