Gesztenye kremleves (cream of chestnut soup)

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

Similar recipes