Gesztenye Kremleves (Cream of Chestnut Soup)
37
37
Ingredients
| ¾ | pound |
chestnuts
|
|
| 1 | each |
parsnips
peeled, chopped fine |
* |
| 2 | each |
carrots
peeled, chopped fine |
|
| 1 | each |
celeriac root
peeled, chopped fine |
* |
| ½ | pound |
veal
1/4 inch cubes |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ½ | cup |
heavy whipping cream
|
|
| 2 | each |
egg yolks
|
* |
Directions
Cook the chestnuts, shell them, and purée 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 puréed chestnuts into cooked soup and boil for another 5 minutes.
Mix heavy cream with eggs yolks, whip into the soup.
Adjust salt, serve.
