Chestnut and Sherry Soup with Truffle Garnish

Chestnuts have been a staple food in Europe and Asia for thousands of years and were once a primary source of nutrition during the winter months.

This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chestnut and Sherry Soup with Truffle Garnish

Cooking Method: Blending, Boiling Cuisine: European, French Courses: Appetizer, Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Chestnuts
• 1 cup Sherry
• 4 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Thyme
• 1 piece Bay leaf
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 teaspoon Truffle oil
• 2 tablespoon Chives

Instructions

1. Preheat the oven to 400°F (200°C). Cut a small slit in the chestnuts and roast them for 20 minutes. Peel and set aside.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
3. Add roasted chestnuts, thyme, bay leaf, and vegetable broth. Bring to a boil and simmer for 20 minutes.
4. Remove the bay leaf and use an immersion blender to puree the soup until smooth.
5. Stir in sherry and season with salt and black pepper.
6. Let the soup rest for 10 minutes.
7. Serve the soup hot, garnished with a drizzle of truffle oil and chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.