Chestnut Soup with Truffle Froth

Ingredients

• 1 Tbsp unsalted butter
• 2 medium shallots (finely diced)
• 1 garlic clove (finely diced)
• 6 oz roasted whole Chestnuts (peeled )
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup whole milk ((120ml))
• 1/2 tsp truffle oil

Instructions

1. 1

   In a saucepan, melt butter over medium heat. Add shallots and saute until translucent, about 2 minutes.

2. 2

   Add garlic and saute for one more minute. Then add chestnuts to the pan and fry for 1 minutes at medium-high heat.

3. 3

   Add chicken broth. Bring to a simmer and let cook until chestnuts are tender, about 30 minutes.

4. 4

   Puree the soup with an immersion blender, add the heavy cream and let simmer for 5 minutes.

5. 5

   Meanwhile make the truffle froth, heat the milk in a small saucepan then froth it with a froth maker. Season with truffle oil to taste.

6. 6

   Season the soup with salt, pepper, and a cayenne pepper.

7. 7

   Serve the soup with the froth spooned on top.