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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.