Chestnut And Sherry Soup With Truffle Garnish

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 3/4 pounds fresh chestnuts*

6 tablespoons (3/4 stick) unsalted butter

2 cloves garlic, finely chopped

3 medium shallots, thinly sliced

1 leek, white part only, thinly sliced

2 stalks celery, chopped

2 whole sprigs thyme

1 fresh bay leaf

2 1/4 cups white wine

1 1/4 cups fino sherry

2 quarts plus 2 cups chicken stock or low-sodium chicken broth

1/3 cup honey

2 teaspoons fine sea salt

3/4 teaspoon freshly ground black pepper

2/3 cup truffle juice**

10 tablespoons (1 1/4 sticks) unsalted butter

1/4 cup fino sherry

4 teaspoons chives, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

**Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken

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