1 lb fresh chestnuts
1 diced onion
2 quarts chicken stock
6″ sprig of fresh tarragon
1/4 cup sour cream
Salt to Taste
Make a shallow X slice in the flat side of each chestnut and roast in a 425 oven for 30 minutes.
While the chestnuts are roasting, saute the onion over low heat until translucent.
Add chicken stock and tarragon to the onion. Be sure to crush the tarragon before adding to the onions.
Peel the chestnuts, taking care to remove both the hard shell, and brittle inner membrane. Add the chestnuts to the soup.
Simmer for 30-45 minutes.
Using either an immersion blender, food processor or blender, puree the soup.
Before serving, add 1/4 cup sour cream to the soup and stir well. Salt to taste.
Garnish with diced chestnuts, truffle oil, and/or sour cream.