Chestnut and Sherry Soup with Truffle Garnish Recipe

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Chestnut and Sherry Soup with Truffle Garnish
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Ingredients
20
Count
Nutrition
1653
Calories
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Ingredients:

Directions:

  1. Roast chestnuts: Preheat oven to 350°F.
  2. Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
  3. Make soup: In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
  4. Make truffle garnish: In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
  5. To serve: Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1653.09 Kcal (6921 kJ)
Calories from fat 1329.66 Kcal
% Daily Value*
Total Fat 147.74g 227%
Cholesterol 390.16mg 130%
Sodium 702.61mg 29%
Potassium 658.27mg 14%
Total Carbs 60.24g 20%
Sugars 13.93g 56%
Dietary Fiber 1.51g 6%
Protein 7.79g 16%
Vitamin C 33.2mg 55%
Vitamin A 1.8mg 60%
Iron 1.4mg 8%
Calcium 90.1mg 9%
Amount Per 100 g
Calories 343.67 Kcal (1439 kJ)
Calories from fat 276.43 Kcal
% Daily Value*
Total Fat 30.71g 227%
Cholesterol 81.11mg 130%
Sodium 146.07mg 29%
Potassium 136.85mg 14%
Total Carbs 12.52g 20%
Sugars 2.9g 56%
Dietary Fiber 0.31g 6%
Protein 1.62g 16%
Vitamin C 6.9mg 55%
Vitamin A 0.4mg 60%
Iron 0.3mg 8%
Calcium 18.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.1
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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