Maronic Cream Soup with Truffle Oil

Rating: 3.33 / 5.00 (18 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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