Chestnut-Soup Viennese Melange With Black Truffles - Soups - New

Ingredients

3/4 cup armagnac or cognac
8 whole pitted prunes
12 ounces button mushrooms, washed
2 dried porcini mushrooms or other flavorful dried mushrooms
1 pound fresh peeled chestnuts
4 tablespoons unsalted butter
1 medium-size celery root, peeled, dark spots removed, and diced
Salt and white pepper
1 tablespoon sugar
4 cups chicken stock
1 cup heavy cream
2 cups skim milk, hot
1/8 teaspoon nutmeg

Garnish
1 fresh black truffle (optional) 8 parsley leaves

Description

What Chefs Cook For Their Friends And Family Tends To Be Flavorful Yet Unfussy.

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