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🍽️ Creamy Chestnut Soup with Truffle and Duck

685 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh chestnuts
• 80 g clarified butter
• 100 g pancetta
• 1 large onion
• 1 carrot
• 50 g mushrooms
• 1 tsp chopped rosemary
• 1 bay leaf
• 100 ml whipping cream
• salt
• pepper
• truffle oil
• 4 mushrooms
• 0.25 green bell pepper
• 0.25 orange bell pepper
• 0.5 l vegetable broth
• 1 tbsp butter
• 1 tsp sugar
• black truffle
• 1 duck breast fillet
• fat

Instructions

1. 1. Make a cross-shaped cut in the shell of the chestnuts on the flat side using a sharp knife.
2. 2. Place the chestnuts in a pot and cover them with cold water.
3. 3. Bring the water to a boil and let the chestnuts simmer for about 15 minutes.
4. 4. Drain the water and rinse the chestnuts with cold water to cool them down quickly.
5. 5. Peel off the hard outer shell and the thin, bitter skin from the chestnuts.
6. 6. Heat the ghee in a large pot.
7. 7. Dice the pancetta into small pieces.
8. 8. Fry the pancetta slowly in the hot fat until it is golden brown and crispy.
9. 9. Clean the onion, the carrot, and the mushrooms.
10. 10. Dice the vegetables into small pieces.
11. 11. Add the diced vegetables to the pancetta in the pot.
12. 12. Sauté the vegetables over medium heat for 5 to 10 minutes until they are soft.
13. 13. Add the peeled chestnuts, a sprig of rosemary, and a bay leaf to the vegetables.
14. 14. Pour about 1 liter of water over the ingredients.
15. 15. Add more water if necessary until all ingredients are completely covered.
16. 16. Bring the soup to a boil.
17. 17. Reduce the heat and let the soup simmer quietly for about 20 minutes.
18. 18. Stir the soup occasionally.
19. 19. After about 10 minutes, take some whole chestnuts out of the soup and let them drain.
20. 20. Heat the vegetable broth in a small pot.
21. 21. Slice the remaining vegetables into thin slices or strips.
22. 22. Blanch the vegetables briefly in the hot broth. (Blanchieren means to briefly cook in boiling water or broth).
23. 23. Shock the vegetables immediately with cold water.
24. 24. Set the vegetables aside.
25. 25. Melt the butter in a small pan.
26. 26. Add the sugar to the melting butter.
27. 27. Add the reserved chestnuts to the pan.
28. 28. Caramelize the chestnuts until they are glossy and sweet.
29. 29. Heat some fat in a casserole dish and let it get very hot.
30. 30. Pound the duck breast flat to make it even.
31. 31. Make cross-shaped cuts in the skin side of the duck breast.
32. 32. Place the duck breast skin-side down in the hot fat.
33. 33. Cover the casserole and fry the breast for about 3 minutes.
34. 34. Turn the duck breast when it releases from the bottom of the pot.
35. 35. Continue frying the duck breast until the skin is crispy and the meat is tender pink inside.
36. 36. Keep the duck breast warm.
37. 37. Check if the chestnuts in the soup have broken down and the soup has become thicker.
38. 38. Season the soup generously with salt and pepper.
39. 39. Add a few drops of truffle oil if desired.
40. 40. Puree the soup with a hand blender.
41. 41. Strain the pureed soup through a fine sieve.
42. 42. Add the whipping cream to the soup.
43. 43. Mix the soup well until it is foamy and creamy.
44. 44. Distribute the soup onto the plates.
45. 45. Place the glazed chestnuts on top of the soup.
46. 46. Shave black truffle over the soup to taste.
47. 47. Add the sautéed vegetables to the soup.
48. 48. Slice the duck breast into thin slices.
49. 49. Place two to three slices of duck breast on each plate.

Nutrition per serving

• kcal: 685
• Protein: 19 g · Fett/Fat: 52 g · Carbs: 42 g