Summary

Ingredients

• 400 g chestnuts
• 500 ml poultry stock
• 300 ml cream
• 100 ml wine, white, dry
• 50 ml port wine
• 1 shallot (s)
• butter
• 2 tablespoon oil, (truffle oil)
• salt
• Pepper White
• 4 tablespoon whipped cream
• Watercress

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Instructions

1. Put the chestnuts in a saucepan with water. The chestnuts that swim upstairs are bad and are thrown away. Cut all the others crosswise, place on a baking sheet and place in the oven preheated to 200 ° for about 15 minutes. The chestnuts can then be peeled without any problems. This works best while they`re still hot.
2. Cut the shallot into tiny cubes and sauté in a saucepan with a little butter. Put 200 g of peeled chestnuts in the saucepan and pour on the chicken stock, cream and wine. Simmer for 5 minutes, then add the truffle oil and 1 tablespoon of cold butter cubes. Finely puree the soup with the mixer and season to taste with pepper, salt and port wine.
3. The remaining chestnuts are finely chopped and distributed on the plates. Pour in the soup, put 1 tablespoon of whipped cream in the middle and sprinkle a few cress leaves on the soup.