Ingredients
Truffle Espuma
- 50 ml cream
- 5 gm chopped truffles mixed with a little Malaysian palm oil
Soup
- 50 ml Malaysian palm oil
- 40 gm onion, diced
- 20 gm celery, diced
- 50 gm potato, diced
- 80 gm brown shimeji mushrooms, chopped
- 40 gm white shimeji mushrooms, chopped
- 200 gm button mushrooms, sliced
- 30 gm chanterelle mushrooms, sliced
- 30 gm king oyster mushrooms, sliced
- 750 ml water
- Salt and pepper to taste
- Roasted chestnuts, sliced
METHOD
To Prepare Truffle Espuma
Combine the espuma ingredients in a siphon and charge with a nitrogen charger. Chill until needed.
To Prepare Soup
Heat Malaysian palm oil in a large pot and sauté the onions and celery until fragrant. Add potato and cook until softened. Then add all the mushrooms and cook until they are soft. Add water, season to taste, and turn the heat down to simmer the mixture until it is reduced to two-thirds. Blend the soup.
To Serve
Pour soup into a bowl. Squeeze a little espuma into the middle of the soup just before serving. Top with slices of roasted chestnut.