Truffled Cream Of Chestnut Soup - cooking recipe

Ingredients

300 g chestnuts (peeled and cooked)
2 -3 shallots (minced)
600 ml vegetable broth
250 ml cream (low cal is ok)
1 -2 tablespoon lemon juice
1 teaspoon butter
1 truffle (white alba, small or 1tsp truffle oil)
salt and pepper (pinch cayenne)

Preparation

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