[Michel Bras Recipe] Thanksgiving special 2 – CREAMY CHESTNUT SOUP WITH TRUFFLE CREAM AND GRATED CHESTNUTS

Enjoy fall at its finest with chestnut subtle flavor and truffle unique aroma together in a soup bowl

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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 :

TRUFFLE BASE

1/2 shallot

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

 

TRUFFLE CREAM

1/2 cup (100 g) heavy cream

3 tbsp.(40 g) truffle base

Salt

 

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 onion

1 bouquet garni

 

CHESTNUT SOUP

 

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

Salt

GRATED CHESTNUTS

12 chestnuts

Butter

Salt

 

PREPARATION :

Truffle base:

materials_grater.jpgSoften 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.

shallot_oloveoil.jpgGrate 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.

grating_truffle.jpg

 

Truffle cream:

Whip the cream until stiff, fold in the cold truffle base, and set aside in the refrigerator.

truffle_cream.jpg

Basic bouillon:

Simmer the water, potatoes, ham onion, and bouquet garni together for 1 hour. Strain the liquid.

bouillon_truffle.jpg

Chestnut soup :

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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.

maron_cream_cooked.jpg

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.

grated_maron.jpg

 

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.completed.jpg

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