Chestnut and Sherry Soup with Truffle Garnish

Makes 4-6 portions

Requires:

For chestnut and sherry soup:
500g pounds fresh chestnuts
40g unsalted butter
3 cloves garlic, finely chopped
2 medium shallots, thinly sliced
1 small leek, white part only, thinly sliced
1 stalks celery, chopped
1 good sprig of thyme
1 fresh bay leaf
250ml white wine
150 ml dry sherry
1 .5 liters chicken stock or low-sodium chicken broth
1 1/2 tbls of  honey
Sea salt and freshly ground pepper.

For truffle garnish:
25ml of truffle juice
50g  unsalted butter
30ml of dry sherry
2 teaspoons chives, minced
sea salt
freshly ground black pepper
Method:

Roast chestnuts:
Preheat oven to 350°F/177°C.
Using a sharp knife cut a cross in the chestnuts and soak them in a bowl of warm water for about 10 minutes.  Drain well and arrange chestnuts in on a baking pan and roast in the oven for about 15 minutes.  Peel the chestnuts while still hot and blanche for 2 minutes in a saucepan of boiling water, and then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.

Make soup:
In a large saucepan over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown. Add white wine and bring to boil, and then reduce until no liquid remains. Add 120 ml of  sherry and bring to boil, reducing until almost no liquid remains and then add the stock and heat until just boiling.  Reduce heat to moderately low and continue cooking until chestnuts are very soft which will be about 1 hour. Remove from heat and remove thyme and bay leaf. Stir in remaining 30 ml sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.

Make truffle garnish:
In a small pot, bring truffle juice to boil then lower the heat and reduce by a 1/4. Add butter and sherry and continue cooking until butter is melted. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.

To serve:
Divide soup evenly among 4 soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.