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Truffled Chestnut Soup

Serves 4 to 6


For the soup:

  • 1 ounce fresh black truffle
  • 2 cups plus 1 1/2 quarts chicken stock
  • 3 tablespoons butter
  • 3 medium shallots
  • 5 ounces Cremini mushrooms, quartered
  • 2 pounds roasted and peeled chestnuts, coarsely chopped
  • 1 cup apple cider
  • Maple syrup to taste
  • Cider vinegar
  • Salt and white pepper to taste
  • Brioche croutons (see below)

For the brioche croutons

  • 4 slices brioche, crust removed, 1/4-inch dice
  • 3 tablespoons clarified butter


  1. In a small pot, place the black truffle and 2 cups of chicken stock. Simmer the truffle in the stock for 3 minutes. Remove the truffle and set aside to cool.
  2. Continue to cook the chicken stock until it is reduced by half, then set aside.
  3. Meanwhile, in a pot large enough to hold all of the ingredients, melt the butter. Add the mushrooms and shallots and sweat until mushrooms have yielded their liquid and that has evaporated.
  4. Add the chestnuts, 1 1/2 quarts of chicken stock, the reserved liquid from cooking the truffle, and cider. Simmer the mixture until the chestnuts are tender.
  5. Strain the chestnuts and reserve the cooking liquid.
  6. Place the chestnuts in a food processor and process to achieve a creamy consistency, adding cooking liquid as necessary.
  7. Season to taste with maple syrup, cider vinegar, salt and white pepper. Return to a pot and keep hot.
  8. Julienne the black truffle.

Serve the soup hot, topped with brioche croutons (below) and julienned truffle.

For the croutons

  1. In a sauté pan, heat the butter over high heat until it is just about to smoke.
  2. Add the diced brioche and toss it to cook evenly without burning. Season the croutons with salt and drain on paper towel-lined plate.

Hudson Valley Restaurant Week is back this April 8-21!