in Soup Recipes

Chestnut cappuccino with truffle foam

updated

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Ingredients for 8 servings:

  • 1 shallot(s), finely chopped
  • 1 piece(s) leek, 5 cm, only the white part, cut into fine strips
  • 20 g butter
  • 1 tsp sugar
  • 200 g chestnuts, cooked, vacuum-packed
  • 5 cl vermouth (Noilly Prat)
  • 8 dl chicken stock
  • 4 dl half and half cream
  • salt and pepper
  • 1 ½ dl milk
  • 50 g butter
  • 1 dl half and half cream
  • 1 pinch of salt
  • ½ tsp truffle oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sauté the shallot, leek, and sugar in the butter until translucent. Add the chestnuts, deglaze with Noilly Prat, and reduce completely. Pour in the cream and stock, simmer for about 15-20 minutes, then puree finely. Strain through a sieve and season with salt and pepper. Bring the ingredients for the truffle foam to a boil, blend until frothy, and garnish the soup with a dollop of truffle foam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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