1. Melt butter in a skillet and add minced shallots. 2. Add chestnuts and let roast for a bit. 3. Add vegetable broth and let cook until chestnuts are soft and heated through. 4. Add cream, lemon juice and salt and pepper to taste. 5. Puree soup and strain through a sieve (if preferred). 6. Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle. ---------------------------------------------------------------------------
Nutrition
Ingredients
