Maroon Soup with Truffle

For the chestnut soup with truffle, cut peeled shallots into small pieces and sauté in a pot with a little butter. Immediately after, add the chestnuts.

Pour in the broth and let the chestnuts boil until soft. Add whipped cream and crème fraîche and season with salt, pepper and lemon juice.

Puree the soup, then strain. When serving, froth the chestnut soup and shave fresh truffle over it.

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