Truffled Chestnut Soup At Tinto
Posted by Foobooz on February 12th, 2008
Periodically PhilaFoodie profiles a specific dish in a Philadelphia restaurant, this week he describes Tinto’s Sopa de Castaño, 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 that’s crowned with a fried quail egg. The hash’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 soup’s nutty core. So intense, sinfully rich and satisfying on a primal level—one bowl of this soup will make even the most faithful man or woman feel like they just cheated on their spouse.
Plate Profile – Tinto’s Sopa de Castaño [PhilaFoodie]
Tinto [Official Site]
February 12th, 2008 at 5:13 pm
This soup is so good it is positively criminal. I had it as part of Tinto’s lunch special a few months ago and I am still thinking about it.
February 13th, 2008 at 10:53 am
Seconds to its greatness, and seconds please!