Silky Chestnut and Truffle Soup

by Jodi MacKinnon (QFG)

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Course: Main
Cuisine: French, Italian, North American
Servings: 4-6 People
Calories: 0

Ingredients:

1 1/2 cup Chestnut Puree
2 tsp Truffle Paste
1 tbsp Olive Oil
1 tsp Sage
1 tbsp Vegetable Broth Stock Powder
2 cups Water
1/2 cup Heavy cream
1 tsp Garlic Powder
1 medium Shallots (finely diced)
1 tsp Salt
1 tsp Ground Black Pepper

Instructions:

Heat oil in a pot over medium heat and add the shallots and saute until tender.
Add the chestnut puree, water, vegetable stock powder, garlic powder, heavy cream and sage. Stir well togeher.
Cover pot with a lid and lower heat and let it simmer. Stirring occasionally. Do not boil. Add more water for desired consistency.
Add in the truffle paste and stir. Season with salt and pepper to taste.
Serve with desired toppings.

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About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

in Recipe Index

# French Italian Main North American