Yield: 8 servings
Measure | Ingredient |
---|---|
¾ pounds | Chestnuts |
1 each | Parsnips; peeled, chopped fine |
2 eaches | Carrots; peeled, chopped fine |
1 each | Celery knob; peeled, chopped fine |
½ pounds | Veal; 1/4\" cubes |
4 tablespoons | Butter, unsalted |
1 teaspoon | Salt |
¼ teaspoon | Pepper, black |
½ cup | Heavy cream |
2 eaches | Egg yolks |
Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix heavy cream with eggs yolks, whip into the soup. Adjust salt, serve.
MM and upload by DonW1948@... / CH