Method

Place carcass, chopped vegetables, bouquet garni with 2 litres of water in a large saucepan. Bring to the boil, then reduce to a simmer and cook for 1.5 hours, skimming when needed. Pass through a sieve. Discard carcass.
Yield of pure flavourful stock will be 1 litre

Add cream and chestnuts (200 gms) to the stock and give a boil, add salt to taste then blitz with butter for 3-4 minutes. Strain and pour it in the soup bowl.
Croutons- roughly cut the bread into an inch dice, place it on baking tray, drizzle with olive oil, lightly season with salt and crushed black pepper, bake it in a 170-degree pre heated oven for 5- 7 minutes turning once in between. It should turn golden.
Take out and let it cool down naturally.

Garnish with remaining crumbled roasted /sous vide chestnuts, baked bread croutons, drizzle of truffle oil and few truffle shavings.