Truffled Cream Of Chestnut Soup Recipes

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TRUFFLED CREAM OF CHESTNUT SOUP



Truffled Cream of Chestnut Soup image

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.

Provided by Eismeer

Categories     Nuts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 349.9, Fat 21.6, SaturatedFat 13.1, Cholesterol 73.3, Sodium 32.8, Carbohydrate 37, Sugar 0.2, Protein 2.9

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