{"id":2166,"date":"2023-07-11T08:36:18","date_gmt":"2023-07-11T08:36:18","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2166"},"modified":"2023-07-11T19:31:40","modified_gmt":"2023-07-11T19:31:40","slug":"recette-soupe-aux-chataignes","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-soupe-aux-chataignes","title":{"rendered":"Recette soupe aux ch\u00e2taignes"},"content":{"rendered":"\t\t
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La soupe mousseuse aux ch\u00e2taignes marie goule,\ncr\u00e8me de truffes et r\u00e2p\u00e9e de ch\u00e2taignes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Michel Bras<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Base de truffes\u00a0:<\/p>

  • 1\/2 \u00e9chalote<\/li>
  • 4 cl d’huile d’olive<\/li>
  • 30 g de mad\u00e8re<\/li>
  • 30 g d’armagnac<\/li>
  • 40 g de truffes noires Melanosporum<\/li>
  • 200 g de jus long de volaille<\/li>
  • 40 g de jus de truffe<\/li>
  • 1\/2 feuille de g\u00e9latine (soit 1 g)<\/li><\/ul>

    Cr\u00e8me de truffes\u00a0:<\/p>

    • 75 g de cr\u00e8me liquide<\/li>
    • 25 g de cr\u00e8me double<\/li>
    • 40 g de base de truffes<\/li>
    • Quantit\u00e9 suffisante de sel<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Bouillon de base\u00a0:<\/p>

      • 700 g d’eau<\/li>
      • 250 g de pommes de terre “Institut de Beauvais”<\/li>
      • Crosses de jambon<\/li>
      • 1 oignon<\/li>
      • Garniture aromatique<\/li><\/ul>

        Soupe de ch\u00e2taignes\u00a0:<\/p>

        • 75 g de ch\u00e2taignes<\/li>
        • Un bain de friture<\/li>
        • 75 g de beurre<\/li>
        • 150 g de farine de ch\u00e2taigne<\/li>
        • 600 g de bouillon de base<\/li>
        • 75 g de cr\u00e8me liquide<\/li>
        • Quantit\u00e9 suffisante de sel<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          R\u00e2p\u00e9e de ch\u00e2taignes\u00a0:<\/p>

          • Quantit\u00e9 suffisante de sel fin<\/li>
          • 12 pi\u00e8ces de ch\u00e2taignes<\/li>
          • Quantit\u00e9 suffisante de beurre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Base de truffes<\/strong>
            Faire suer 1\/2 \u00e9chalote dans 4 cl d’huile d’olive. Y joindre le mad\u00e8re et l’armagnac. R\u00e9duire \u00e0 environ 5 cl et retirer l’\u00e9chalote. R\u00e2per la truffe et l’ajouter. Laisser suer sur feu tr\u00e8s doux quelques instants et mouiller de jus long de volaille. Laisser frissonner doucement environ 10 minutes. D\u00e9tendre avec le jus de truffe, assaisonner. Ramollir la g\u00e9latine \u00e0 l’eau froide et l’incorporer \u00e0 la sauce chaude. Faire reprendre au frais.

            Cr\u00e8me de truffes<\/strong>
            Fouetter le m\u00e9lange de cr\u00e8mes pour le faire monter en mousse. Y incorporer la base de truffes dans les proportions donn\u00e9es. Assaisonner et r\u00e9server au frais.

            Bouillon de base<\/strong>
            Pr\u00e9parer un bouillon de base avec eau, pommes de terre “Institut de Beauvais”, crosses de jambon, oignon et garniture. Cuire \u00e0 fr\u00e9missement durant une heure. Filtrer et r\u00e9server bouillon et pommes de terre.

            Soupe de ch\u00e2taignes<\/strong>
            A l’aide d’un couteau d’office, peler les ch\u00e2taignes. Afin d’enlever la derni\u00e8re peau fine, les plonger quelques secondes dans une friture r\u00e9gl\u00e9e \u00e0 170 \u00b0C. La peau grill\u00e9e se retire facilement. Les nettoyer et les r\u00e9server.
            D\u00e9poser le beurre dans une casserole. Lorsque le beurre commence \u00e0 mousser, y d\u00e9poser les ch\u00e2taignes pour les faire colorer en les remuant fr\u00e9quemment. Ajouter la farine de ch\u00e2taigne de mani\u00e8re \u00e0 la torr\u00e9fier tr\u00e8s l\u00e9g\u00e8rement sans cesser de remuer. A ce moment-l\u00e0, verser le bouillon de base. Cuire \u00e0 fr\u00e9missement jusqu’\u00e0 ce que les ch\u00e2taignes soient tendres. Terminer en ajoutant la cr\u00e8me. Mixer. Assaisonner. Rectifier la liaison si besoin est.

            R\u00e2p\u00e9e de ch\u00e2taignes<\/strong>
            Eplucher d\u00e9licatement les ch\u00e2taignes et les r\u00e2per. Dans une po\u00eale, glisser le beurre et lorsqu’il commence \u00e0 mousser verser les ch\u00e2taignes r\u00e2p\u00e9es. Saler d’une vol\u00e9e de sel fin et, par un mouvement de va-et-vient de la po\u00eale, les colorer. Egoutter et r\u00e9server au chaud.

            Au dernier moment<\/strong>
            Servir dans une assiette calotte chaude la soupe bouillante en ayant soin de donner un coup de mixeur afin de la faire mousser. Terminer en d\u00e9posant une belle quenelle de cr\u00e8me de truffes, ensevelie sous la r\u00e2p\u00e9e de ch\u00e2taignes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            La soupe mousseuse aux ch\u00e2taignes marie goule, cr\u00e8me de truffes et r\u00e2p\u00e9e de ch\u00e2taignes Recette de Michel Bras Ingr\u00e9dients pour 4 personnes Base de truffes\u00a0: 1\/2 \u00e9chalote 4 cl d’huile d’olive 30 g de mad\u00e8re 30 g d’armagnac 40 g de truffes noires Melanosporum 200 g de jus long de volaille 40 g de jus […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","iawp_total_views":11,"footnotes":""},"class_list":["post-2166","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette soupe aux ch\u00e2taignes - 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