Gesztenye kremleves (cream of chestnut soup)
Yield: 8 Servings
Ingredients:
- 3/4 lb Chestnuts
- 1 ea Parsnips; peeled chopped -fine
- 2 ea Carrots; peeled chopped -fine
- 1 ea Celery knob; peeled chopped -fine
- 1/2 lb Veal; 1/4" cubes
- 4 tb Butter unsalted
- 1 ts Salt
- 1/4 ts Pepper black
- 1/2 c Heavy cream
- 2 ea Egg yolks
Instructions:
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.
