Truffled Chestnut Soup At Tinto
Periodically PhilaFoodie profiles a specific dish in a Philadelphia restaurant, this week he describes Tintoâ€™s Sopa de CastaÃ±o, a truffled chestnut soup. And being PhilaFoodie he of course suggests a wine to accompany the soup.
The sweet, velvety soup is poured around a pillow of savory duck and mushroom hash thatâ€™s crowned with a fried quail egg. The hashâ€™s chewy royal trumpet mushrooms parallel a delicate whisper of truffle oil to provide deep layers of woodsy and earthy goodness. Flecks of pistachio add texture while simultaneously echoing the soupâ€™s nutty core. So intense, sinfully rich and satisfying on a primal levelâ€”one bowl of this soup will make even the most faithful man or woman feel like they just cheated on their spouse.