Gesztenye kremleves (cream of chestnut soup)
8 servings
Ingredients
| Quantity | 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 |
Directions
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