PDF

D’CACTUS REZEPT
VUN DER WOCH
CREAM OF CHESTNUT SOUP
WITH TRUFFLE OIL
PREPARATION TIME: 45 MINUTES
LEVEL OF DIFFICULTY: EASY
INGREDIENTS FOR 4 PEOPLE:
500 g chestnuts
100 g leeks
100 g carrots
100 g celeriac
1 cuisse de poulet shallot (long and round)
1 litre chicken stock
200 ml crème fraîche
15 g chives
A few drops white truffle oil
fine salt
freshly ground black pepper
INSTRUCTIONS:
MARRONS
VELOUTÉ DE
TRUFFE
À L’HUILE DE
AVEC
Peel and wash all the vegetables and then chop into small pieces.
Sweat the vegetables and season with salt and freshly ground black pepper.
Add the ready-cooked chestnuts, keeping a few aside.
Add the chicken stock and cook for 20 minutes.
Once the vegetables are cooked, add most of the crème fraîche and then put it
through the blender.
Roughly chop the remaining chestnuts, fry them in a frying pan with a few drops of
oil and add to the soup.
Make up a garnish by whipping the remaining crème fraîche, and then stir into it the
finely chopped chives, salt, freshly ground black pepper and white truffle oil.