Chestnut and sherry soup with truffle garnish from Epicurious by Traci Des Jardins

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Notes about this recipe

  • babyfork on January 29, 2015

    Served this for a Xmas dinner party and it was a hit. My husband doesn't especially care for truffles and he raved about it. It's really a sum of its parts, so don't skip the truffle garnish. I special ordered the truffle juice from D'artagnan and upped the ante by adding a fresh black winter truffle as well. I shaved the fresh truffle over the soup to add to the truffle juice, butter and chive garnish. Delicious! Would make again. Also, I used Melissa's vacuum-sealed peeled and cooked chestnuts (no added sugar or flavorings, just chestnuts). Doing this makes the prep for the soup MUCH less time consuming. Usually I'll go the extra mile, but in this case I think skipping the roasting and peeling of the chestnuts is worth it. I doubt the flavor was much affected by going the easier route.

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