Latte Macchiato Made from Truffled Chestnut Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chestnut (s), (ready-to-cook, vacuum-packed)
- 1 teaspoon powdered sugar
- 800 ml beef stock or veal stock
- 200 ml cream
- 1 tablespoon crème fraîche
- 1 tablespoon butter, (white truffle butter)
- 1 teaspoon butter, (white truffle butter)
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Caramelize the powdered sugar in a saucepan until light brown. Pour in the stock, add the chestnuts and simmer for about 30 minutes over a very low heat. Finely puree with a hand blender, add salt and pepper, add 150 ml of cream and creme fraîche and the tablespoon of truffle butter, mix until frothy.
- Heat 50 ml of cream and the teaspoon of truffle butter with a pinch of salt, mix very frothy with a hand blender.
- Serve the soup in glasses, put the mixed cream on top as a head.
- Sprinkle a little cayenne pepper or chilli threads on top, if desired for the look.
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