Blender - For pureeing chestnuts and vegetables smoothly.
Large stockpot - To cook the soup ingredients together at low heat.
Ladle - For serving and measuring out portions of the soup.
Immersion blender (stick blender) - For pureeing directly in the pot if preferred over a traditional blender setup.
Fine mesh strainer - To remove solids from the broth or to garnish with truffles without them sinking too deeply into the soup.
Candy thermometer (cooking thermometer) - For accurately monitoring the temperature of liquids in case you're using sherry for reduction.
Truffle shaver or microplane - For thinly slicing truffles that could be used on top of the soup.
Wooden spoon or heat-resistant spatula - To stir and mix ingredients safely during cooking.
Silicone ladle (heated ladle) - Can be handy for serving hot soups directly from a pot to bowls without burning hands.
Garnish plate or small dish - For presenting the garnished soup elegantly, including the truffles and possibly other elements like croutons or fresh herbs.
1 3/4 pounds fresh chestnuts*
6 tablespoons (3/4 stick) unsalted butter
2 cloves garlic, finely chopped
3 medium shallots, thinly sliced
1 leek, white part only, thinly sliced
2 stalks celery, chopped
2 whole sprigs thyme
1 fresh bay leaf
2 1/4 cups white wine
1 1/4 cups fino sherry
2 quarts plus 2 cups chicken stock or low-sodium chicken broth
1/3 cup honey
2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
2/3 cup truffle juice**
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup fino sherry
4 teaspoons chives, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
**Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken broth.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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