Ingredients

• 300 g chestnuts (peeled and cooked)
• 2 -3 shallots (minced)
• 600 ml vegetable broth
• 250 ml cream (low cal is ok)
• 1 -2 tablespoon lemon juice
• 1 teaspoon butter
• 1 truffle (white alba, small or 1tsp truffle oil)
• salt and pepper (pinch cayenne)

Instructions

1. Melt butter in a skillet and add minced shallots.

2. Add chestnuts and let roast for a bit.

3. Add vegetable broth and let cook until chestnuts are soft and heated through.

4. Add cream, lemon juice and salt and pepper to taste.

5. Puree soup and strain through a sieve (if preferred).

6. Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.