Serves 4

Ingredients:
 4 qt. Water
Salt to taste
2 lb. Fresh Chestnuts
2tbsp Unsalted Butter
5oz Yellow Onion chopped
2oz Celery Stalks chopped
2 Bay Leafs
Black Pepper to taste
2 qt. Chicken Stock
1 cup White Wine
2 cups Whipping Cream
4 oz Smoked Bacon
3 oz Mushroom Cream with Truffle Aroma

Bring the water to a boil with 1 Tbsp of salt, slit the chestnut on the side with a paring knife and boil them for 3-4 min. Remove it with a slotted spoon, once they are cool enough to handle but still warm peel them.

In a large soup pot, melt the butter and sauté onion and celery, add the chestnuts, bay leafs, 1 qt chicken stock and white wine, cover and cook for 45 min to 1 hour, till the chestnuts are soft but intact.

Once done, remove the bay leaf and puree the soup and return it to the stock pot. Add the remaining chicken stock to thin the soup and bring to a simmer. While the soup is cooking crisp the bacon in the oven till extremely crisp!! Remove from the oven and allow to cool.

Once the bacon is cold and crispy (remove the fat in excess with a kitchen towel if necessary) place it in a blender till is pulverized.

Whip the cream not completely, just half way.

Compose the soup at last minute by adding the mushroom cream with truffle to the chestnut soup and fill till 3/4 full a cappuccino cup, with a spoon place little half whipped cream on top of it and dust with the bacon powder. Can be served hot or lukewarm.

Purchase items in BOLD in-store at Surfas or online at Culinary District!