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Truffled Cream of Chestnut Soup

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a skillet and add minced shallots.
  2. Add chestnuts and let roast for a bit.
  3. Add vegetable broth and let cook until chestnuts are soft and heated through.
  4. Add cream, lemon juice and salt and pepper to taste.
  5. Puree soup and strain through a sieve (if preferred).
  6. Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.

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