For the cream of maroon soup with truffle oil, first sauté shallots, garlic and chestnuts in olive oil in a pot without color. Deglaze with brandy, add vegetable stock and simmer for 15-20 minutes.
Add whipped cream and crème fraîche and puree with a hand blender. Season to taste with salt, pepper and nutmeg. Strain through a sieve.
Refine the maronic cream soup with truffle oil.
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