Maronic Cream Soup

Sauté onion in butter until translucent. Add the chestnuts and sauté.

Extinguish with soup and simmer on low heat for about 30 minutes. Puree with a hand blender.

Season with salt and pepper and refine with whipped cream.

Before serving, stir in a few drops of truffle oil.

Preparation Tip:

Serve the maronic cream soup with white bread croutons!

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