in Austria, Soup Recipes

Truffled chestnut velvet soup

updated

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Ingredients for 4 servings:

  • 3 shallots
  • some butter
  • 250 g chestnuts, peeled
  • ½ liter beef broth
  • ¼ liter sweet cream
  • ⅛ liter crème fraîche
  • 1 pinch of salt
  • 1 pinch of cayenne pepper
  • 1 lemon(s), juice
  • 1 tsp truffle oil or a fresh white truffle

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simple and ingenious

Peel and finely chop the shallots, then sauté in a little butter. Add the chestnuts and sauté. Deglaze with beef broth and simmer until the chestnuts are soft. Top with sweet cream and crème fraîche. Season with salt, cayenne pepper, and a little lemon juice. Blend with a hand blender and pass through a sieve. Serve the soup and finish with truffle oil or shave fresh white truffle onto the foamed soup. Serve immediately.

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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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