Chestnut and truffle soup

Ingredients for 6 servings:

• 2 shallots
• 1 garlic clove(s)
• 25 g butter for frying
• 500 g chestnuts, pre-cooked
• 80 ml white wine
• 1 liter vegetable broth or chicken broth
• 200 g cream
• 50 g truffle butter
• salt and pepper
• nutmeg
• Cayenne pepper
• 1 shot of truffle oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Finely dice the shallots and garlic clove and sauté in the butter. Then briefly sauté the chestnuts. Deglaze with white wine and then add the broth. If you want to keep the soup vegetarian, simply use vegetable broth instead of chicken broth. Bring to a boil and season with salt, pepper, nutmeg, and a pinch of cayenne pepper. Add the cream and puree with a whisk or blender. Then add the truffle butter and puree again. Season to taste and serve with a dash of truffle oil. Tip: To change the consistency of the soup, you can add more or less cream or broth.