Chestnut Soup with White Truffle Oil

Simply elegant and damn good!!

Soup

2 TB olive oil

1 cup shallots, chopped

¼ cup celery, chopped

3 cups cooked whole chestnuts

3 ½ cups vegetable stock

¼ cup unsweetened edensoy soy milk

Pinch of cayenne pepper

White truffle oil

In a large saucepan heat the oil.  Add shallots and celery; sauté until tender.  Add chestnuts and 3 cups stock.  Bring to boil.  Cover and reduce heat to medium-low for 15 minutes.  Remove 1/3 cup chestnuts from pan and chop coarsely; set aside.

Puree soup in blender.  Return to pan and mix in ½ stock and ¼ cup soy milk.  Season with salt and cayenne pepper.  Ladle soup into bowls; add chopped chestnuts and drizzle with white truffle oil and a leaf of fresh parsley.