Chestnuts – Truffle Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g truffles, black periord
- 2 tablespoon butter
- 3 tablespoon port wine
- 300 g chestnut (s)
- 2 shallot (s)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 500 ml poultry stock
- 200 ml crème fraîche
- 1 glass white wine
- 100 ml milk (low-fat long-life milk)
- salt
- pepper
- Chervil, fresher
Print Recipe
Pin Recipe Instructions
- Thoroughly clean the truffles under the water jet with a stiff brush. Dry the truffles, peel them very finely and then slice them into fine slices. Save truffle bowls for the soup.
- Fry the truffle slices in the butter over medium heat for three minutes until crispy. Deglaze with port and remove from the fire.
- Cut the brown skin of the chestnuts crosswise. Cook in an ovenproof dish with 3 tablespoons of water for 12 minutes in a preheated oven at 200 ° C. Then immediately peel and peel off the inner brown skin. Finely chop a quarter of the peeled chestnuts with a knife and set aside.
- Finely dice shallots and sauté with the truffle peels in butter and olive oil. Add the whole chestnuts that have not been chopped. Top up with chicken stock and cook for 10 minutes. Add the crème fraîche and white wine to the soup. Cook for a few more minutes, puree with the blender and strain through a sieve. Season to taste with salt and pepper.
- Use a milk frother or whisk to froth the milk (low-fat long-life milk becomes particularly firm). Wash the chervil, dry it carefully and pluck the leaves.
- Add the truffle slices to the soup and season with port wine, salt and pepper. Pour into deep plates and carefully distribute some milk foam over the soup. Scatter chopped chestnuts on top and decorate with chervil leaves.
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