Truffled Chestnut Soup with Truffle Creme Fraiche & Crispy Onions

Fresh chestnuts are a seasonal delicacy perfect in fall soups and our version is simplicity itself highlighting the delicately sweet, nutty chestnuts.


  • chestnuts, peeled  ·  2 pounds 
  • butter  ·  1 stick 
  • Onion, diced  ·  1 
  • Carrots, diced  ·  2 
  • Celery  ·  1 stalk 
  • garlic cloves  ·  3 
  • Marsala wine  ·  1 cup 
  • Chicken stock  ·  6 cups 
  • Thyme Sprig  ·  1 
  • Heavy cream  ·  2 cups 
  • Truffle salt, divided  ·  1 tablespoon 
  • Creme Fraiche  ·  1 cup 
  • Crispy Onions for Garnish  ·   


In a large pot over medium heat melt butter. Add onions, carrots, and celery and cook 5-7 minutes until onions are translucent and vegetables are soft.

Add whole garlic cloves and chestnuts and stir. Cook 3 more minutes then add marsala wine and cook 5 more minutes until the alcohol has burned off. Add chicken stock and thyme sprig and bring to a simmer. Cover and let simmer on low for an hour until chestnuts are soft.

Remove thyme sprig. Working in batches, blend the soup with the heavy cream and half of the truffle salt.

Whisk together the creme fraiche and the remaining truffle salt.

To serve, ladle the soup into bowls and top with the truffle creme fraiche and the crispy onions.

Embrace Grenache

Embrace Grenache

Embrace is a single-varietal of the red grape Grenache from a single vineyard. Soft, full-bodied and easy-drinking, The nose and the palate are in sync delivering a full, easy flavor which lingers long after the wine leaves the mouth.

Truffle Salt

Truffle Salt

Irresistible blend of ground Italian Black Truffles and Adriatic Sea Salt.