Chestnut soup with truffle drizzle

The holiday season is upon us and I love creating healthy recipes to compliment the seasonal favorites.  This recipe is from a Williams Sonoma cooking class, I modified slightly leaving out the heavy cream.  The chestnuts keep it thick so it has a great consistency.  Its easy and can be whipped up ahead of time.  I made this today and can't wait to serve for Thanksgiving.  

Chestnuts and madeira can be found at your local Trader Joes. 

photo from williamsonoma.com

3 tablespoon unsalted butter

1/2 cup chopped celery

1/2 cup chopped carrots 

1/2 cup chopped onion

3 fresh parsley springs

2 whole cloves

1 bay leaf

6 cups chicken broth

15 ounce jar peeled and cooked chestnuts, crumbled

1/4 cup madeira * 

*Optional truffle cream topping 

1/2 cup creme fraiche 

3 tablespoon heavy cream

2 tablespoon white truffle cream or oil 

Mix all together and drizzle over top 

Melt butter in 3-quart saucepan over low heat, stir in celery, carrot and onion.  Cover and sweat vegetables for 15 minutes until soft.

Wrap parsley, cloves and bay leaf in cheese cloth and bundle to make a bouquet.

Add broth and bouquet, bring to boil.  Reduce heat to simmer and keep covered for another 20 minutes.  Add chestnuts and madeira simmer and cook for another 5 minutes.

Puree soup with hand blender, or transfer to blender adding salt and pepper to taste.  

Enjoy!

ML