Name: Chestnut and Sherry Soup with Truffle Garnish
Yield: Makes 10 servings
Ingredients: 1 3/4 pounds fresh chestnuts*; 6 tablespoons (3/4 stick) unsalted butter; 2 cloves garlic, finely chopped; 3 medium shallots, thinly sliced; 1 leek, white part only, thinly sliced; 2 stalks celery, chopped; 2 whole sprigs thyme; 1 fresh bay leaf; 2 1/4 cups white wine; 1 1/4 cups fino sherry; 2 quarts plus 2 cups chicken stock or low-sodium chicken broth; 1/3 cup honey; 2 teaspoons fine sea salt; 3/4 teaspoon freshly ground black pepper; 2/3 cup truffle juice**; 10 tablespoons (1 1/4 sticks) unsalted butter; 1/4 cup fino sherry; 4 teaspoons chives, minced; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; *If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.; **Canned truffles are pressure-cooked during the canning process, creating a small amount of truffle-infused liquid, or truffle juice. If unavailable, substitute 2/3 cup finely chopped truffles mixed with 2 tablespoons chicken stock or low-sodium chicken broth.

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Chestnut and Sherry Soup with Truffle GarnishPatrick Decker

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

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