Serves: 5 Preparation time: 20m Cooking time: 40m Ready in: 60m

Ingredients

500g. fresh mushrooms small white or portobello, chopped

50ml olive oil

1 large onion, chopped

1 garlic clove, finely chopped

120gr. chestnuts ready purified

600ml chicken stock

2 tsp. sour cream

3-4 small onions, green part, finely chopped

4 tsp. fresh truffle oil

salt, freshly ground pepper

Preparation method

step 1

Heat the olive oil in a deep saucepan over medium heat and sauté the onion for 2 minutes. Add the garlic and cook for another 1 minute, but be careful not to cook it for long  because it gets bitter.

step 2

Add the mushrooms, salt and pepper, turn up the fire and continue sautéing for 3 to 4 minutes. Then add the  chestnuts and let the ingredients to  boil. Reduce heat, cover the pot and simmer the soup for 25 to 30 minutes, until the chestnuts soft.

step 3

Remove the pan from the heat, add the cream and stir. Puree the soup in a blender, add the truffle oil and serve.

Tip: If you want you can skip the cream, but is the material that will give the soup its characteristic smooth and velvety texture.

Source: Olive Magazine

Chef: Dimitris Skarmoutsos

Photo – Food Styling: Antonia Kati