Recipes // Soups // Chestnut and Truffle Soup with Feuilletine Granola, Celery, and Arugula

Chestnut and Truffle Soup with Feuilletine Granola, Celery, and Arugula

Yield: 6
  • For the soup:
  • 3 T, truffle butter
  • 2 T, truffle oil
  • 1 sprig, rosemary
  • 1 sprig, sage
  • ½ cup, onions, julienne
  • 1 T, garlic, minced
  • 2 c, celery root, peeled and chopped
  • ½ c, button mushrooms, washed and chopped
  • 1 c, chestnuts, chopped
  • 1 c, white wine
  • ¼ c, black winter truffle, washed and chopped
  • Chicken stock, as needed

For the granola:

  • ¼ c, slivered almonds
  • ¼ c, pine nuts
  • ¼ c, dried currants
  • ¼ c, dried apricots, small dice (size of currants)
  • ¼ c, quaker oats
  • ¼ c, feuillatine
  • 1 t, rosemary, finely minced
  • 1 T, extra virgin olive oil
  • 1 T, light brown sugar
  • 2 T, honey
  • 1 c, celery, peeled, small diced, and blanched until tender

Petite Arugula, as needed

Kosher salt

Fresh cracked pepper

  1. For the soup, the truffle butter over medium high heat in a medium sized sauce pan until it begins to brown lightly. Turn off the heat and add the truffle oil and stir in the rosemary and sage. Cook for 15 seconds and discard. Add the onions, garlic, celery root, and mushrooms. Season with salt and pepper. Return to heat to medium and cook until the vegetables begin to soften, about 5 minutes. Add the chestnuts and cook for 3 more minutes. Reseason as needed.
  2. Add the white wine and reduce until almost all of the liquid has evaporated.  Add the black winter truffle, and enough chicken stock to cover the vegetables by two inches.  Bring the soup to a simmer and reseason as needed.  Cook the soup until the chestnuts are tender and puree in a blender.  Strain through a fine mesh sieve and keep hot until use. 
  3. Preheat an oven to 325F.  In a medium sized mixing bowl, combine the almonds, pine nuts, currants, apricots, oats, feuillatine, and rosemary.  In a separate bowl, combine the olive oil, brown sugar, and honey.  Mix thoroughly with your hands, ensuring an even distribution of the ingredients.   Season with salt and pepper.
  4. Toast the mixture on a half sheet tray on a sil-pat or parchment paper.  Every 5 minutes, stir the mixture to ensure an even browning.  This should take between 20-23 minutes, until lightly golden.  Remove from the oven and cool to room temperature.  Fold in the cooked celery.
  5. Spoon the granola evenly between six bowls and garnish with a generous amount of arugula.  Pour the hot soup and serve.
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