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A glass cup of chestnut soup with truffle froth on a wooden table with a bronze spoon next to it. There's a white tablecloth with Christmas ornaments in the background.
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5 from 1 vote

Chestnut Soup with Truffle Froth

Chestnut Soup with Truffle Froth is a great winter soup that tastes comforting and so delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: French
Servings: 4
Author: Julia Foerster

Ingredients

  • 1 Tbsp unsalted butter
  • 2 medium shallots finely diced
  • 1 garlic clove finely diced
  • 6 oz roasted whole Chestnuts peeled
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • Salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper

For the truffle froth:

  • 1/2 cup whole milk (120ml)
  • 1/2 tsp truffle oil
Cups - Metric

Instructions

  • In a saucepan, melt butter over medium heat. Add shallots and saute until translucent, about 2 minutes.
  • Add garlic and saute for one more minute. Then add chestnuts to the pan and fry for 1 minutes at medium-high heat.
  • Add chicken broth. Bring to a simmer and let cook until chestnuts are tender, about 30 minutes.
  • Puree the soup with an immersion blender, add the heavy cream and let simmer for 5 minutes.
  • Meanwhile make the truffle froth, heat the milk in a small saucepan then froth it with a froth maker. Season with truffle oil to taste.
  • Season the soup with salt, pepper, and a cayenne pepper.
  • Serve the soup with the froth spooned on top.

Nutrition

Calories: 251kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 457mg | Potassium: 404mg | Fiber: 1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 1mg