Chestnut-truffle soup

Ingredients for 4 servings:

• 40 g truffles, black Perigord
• 2 tbsp butter
• 3 tbsp port wine
• 300 g chestnuts
• 2 shallots
• 1 tbsp butter
• 1 tbsp olive oil
• 500 ml chicken stock
• 200 ml crème fraîche
• 1 jar white wine
• 100 ml milk (low-fat UHT milk)
• Salt
• pepper
• Chervil, fresh

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Thoroughly clean the truffles under running water with a stiff brush. Dry the truffles, peel them very finely, and then slice them thinly. Reserve the truffle shells for the soup. Fry the truffle slices in the butter over medium heat for three minutes, stirring occasionally, until crispy. Deglaze with port wine and remove from the heat. Cut a cross into the brown skin of the chestnuts. Cook in an ovenproof dish with 3 tablespoons of water in a preheated oven at 200°C for 12 minutes. Immediately peel them and remove the brown inner skin. Finely chop a quarter of the peeled chestnuts with a knife and set aside. Finely dice the shallots and sauté them with the truffle shells in butter and olive oil. Add the whole, unchopped chestnuts. Top up with chicken stock and simmer for 10 minutes. Add the crème fraîche and white wine to the soup. Cook for a few more minutes, puree with a hand blender, and pass through a sieve. Season with salt and pepper. Froth the milk (low-fat UHT milk will be particularly thick) using a milk frother or whisk until stiff. Wash the chervil, carefully dry it, and pluck the leaves. Add the truffle slices to the soup and season with port wine, salt, and pepper. Serve in deep bowls and carefully spoon some of the froth over the soup. Scatter the chopped chestnuts over the top and garnish with chervil leaves.