Enjoy fall at its finest with chestnut subtle flavor and truffle unique aroma together in a soup bowl
Known as the “tree of many uses” or “the bread tree”, chestnut rich dietary value helped poor regions in France to survive lean years when grain harvest was poor. Roasted chestnuts in a bowl of hot milk makes a gourmet delight.
INGREDIENTS FOR 4 SERVINGS :
3 tbsp.(4 cl) olive oil
2 tbsp.(30 g) Madeira
2 tbsp. (30 g) Armagnac
1 cup (200 g) chicken broth
1-1/2 oz. ( 40 g) black truffles
3 tbsp. (40 g) truffle juice
Salt and pepper
1/2 sheet of gelatin
1/2 cup (100 g) heavy cream
3 tbsp.(40 g) truffle base
BASIC BOUILLON (OR VEGETABLE STOCK FLAVORED WITH HAM)
3 cups (700 g) water
10 oz. (250 g) mealy potatoes, peeled and cut up
1 piece of ham
1 bouquet garni
3 OZ. (75 G) cooked chestnuts
5 tbsp. (75 g) butter
1 cup (150 g) chestnut flour (available at specialty food store)
3 cups (600 g) basic bouillon
5 tbsp. (75 g) light cream
Soften the shallot in olive oil, add the Madeira and Armagnac. Reduce to about 3 tbsp. (5cl) and remove the shallot. Simmer over low heat for a few minutes. Add the chicken broth.
Grate the truffles into the liquid and simmer for 10 minutes. Thin the mixture with truffle juice and season. Moisten the gelatin in cold water then melt it in the sauce. Remove from heat, refrigerate until it sets.
Whip the cream until stiff, fold in the cold truffle base, and set aside in the refrigerator.
Simmer the water, potatoes, ham onion, and bouquet garni together for 1 hour. Strain the liquid.
Chestnut soup :
Heat the butter in saucepan and when it begins to foam, add the chestnuts and brown them, stirring frequently. Add the chestnut flour and continue to stir. Add the bouillon and simmer until chestnuts are tender. Remove from the heat, add the cream and puree with a blender. Adjust consistency if too thick.
Grated chestnuts :
Peel and grate the chestnuts. Melt the butter in a saucepan. When it starts to foam, add the grated chestnuts. Add a little salt and brown the flakes.
To finish :
Reheat the soup and foam with a stick mixer. Serve with a dollop of truffle cream and sprinkle with chestnut flakes.
Try first with a small dollop of truffle cream as its powerful aroma might easily cover chestnut subtle flavor.