Behind the Recipes

Chestnut Soup with Black Truffles by D'Artagnan

PREPARATION:

1. Place the Armagnac, prunes, and 1/2 cup water in a saucepan, and bring to a simmer.

2. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or overnight. If using prunes in orange wine skip this step.

3. Simmer the mushrooms in water for 1 hour. Remove and discard the mushrooms (there should be at least 1 cup of juice).

4. Pulverize the dried porcini mushrooms in a coffee grinder.

5. Melt the butter over low heat in a large, heavy saucepan. Add the celery root, and cook gently for 5 minutes without browning.

6. Add the peeled chestnuts, and season with salt and pepper. Stir in the sugar, increase the heat, and cook for a few minutes, until the mixture caramelizes.

7. Add the remaining Armagnac and cook for a minute. Pour in the reserved mushroom juice and the chicken stock, reduce the heat, and cook slowly for 15 minutes.

8. Add the cream, and cook for 5 minutes. Remove the pan from heat, and allow to cool for about 5 minutes. Transfer soup to a blender in batches, and purée thoroughly for several minutes.

9. Season to taste with salt and pepper. Strain purée through a fine sieve, and reheat. (Can be made up to this point a day in advance and refrigerated.)

10. Place 1 room-temperature drained prune in each of 8 soup bowls. Put the milk in a tall, slender container, and add i teaspoon of the porcini powder and the nutmeg. Using a nozzle on an espresso machine or a separate foaming device, foam the hot milk. Divide the soup among the soup bowls, and top with a scoop of the foam, a shaving of black truffle, if desired, and a parsley leaf. Serve immediately.

Recipe coutesy of D'Artagnan

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