Chestnut Soup with Truffles

This elegant soup is from the restaurant above food emporium Julius Meinl.

Serves 6.

3 T butter
1 cup chopped shallots
1/4 cup chopped celery
2 7.41-ounce jars vaccum-packed whole chestnuts (about 3 cups)
3 1/2 cups (or more) low-salt chicken broth, divided
1/4 cup whipping cream
Cayenne pepper
White truffle or truffle oil

Melt butter in heavy large saucepan over medium heat. Add shallots and celery; saute until tender, about 8 minutes.

Add chestnuts; toss to coat. Add 3 cups broth; bring to boil. Cover; reduce heat to medium-low. Simmer 15 minutes to blend flavors. Using slotted spoon, remove 1/2 cup chestnuts from pan; chop coarsely.

Transfer chopped chestnuts to small bowl; set aside.

Working batches, puree soup in blender. Return to pan. Mix in 1/2 cup broth and cream. Thin with additional broth, if desired. Season to taste with salt and cayenne pepper.

do ahead Can be made 1 day ahead. Cool soup slightly, then cover and chill. Cover and chill reserved chestnuts.
Rewarm chopped chestnuts in microwave or in small skillet over medium heat. Bring soup to simmer. Ladle soup into bowls. Top with chestnuts. Shave truffle over or drizzle with truffle oil.

From Bon Appetit, December 2007.