Zuppa di castagne con latte e schiuma di tartufo
This deliciously fragrant soup with its intense flavors is the perfect appetizer for festive occasions. In Italy, it is mostly prepared on Christmas holidays. A feast for all the senses!
Amount
servings
Ingredients list
- 250Â g chestnuts peeled and precooked
- 50 ml dry white wine
- 700 ml vegetable broth
- 100 ml liquid cream
- 1 onion
- 30 g butter
- 50 ml milk 3,5% fat
- 1 pinch nutmeg
- truffle oil to taste
- salt to taste
- pepper to taste
Directions
- Peel and finely dice the onion. Cut the peeled and pre-cooked chestnuts into small pieces.
- Heat the butter in a high cooking pot and sauté the onion cubes briefly. Add the chestnuts and fry lightly over medium heat.
- Deglaze with the white wine and stir thoroughly to loosen the dregs. Allow the wine to reduce slightly.
- Deglaze with the vegetable broth and simmer for 15 minutes.
- Then add the liquid cream, season with salt, pepper and nutmeg. Then carefully blend with a hand blender to a creamy soup and simmer gently for another 5 minutes.
- In the meantime, prepare the milk with a milk frother.
- Finally, pour the soup into deep plates or bowls. Spread the milk foam on the soup and drip some truffle oil on the foam.Buon appetito!
Tip
If you like, you can garnish the soup with freshly chopped parsley.
Serving: 180gCalories: 151.5kcal (8%)Carbohydrates: 15g (5%)Protein: 1.8g (4%)Fat: 8.1g (12%)
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Great tasting! easy to make. I just wish I had doubled the recipe. It says it serves 4, but it only served 2 people (but we had this as our main dish). I will make it again.