Cream of Chestnut Soup

Gesztenye Krémleves

Ingredients

  • ¾ pound chestnuts
  • 1 parsnip, peeled and chopped fine
  • 2 young carrots, peeled and chopped fine
  • 1 small knob celery, peeled and chopped fine
  • ½ pound lean veal, cut into ¼-inch cubes
  • pound (4 tablespoons) sweet butter
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup heavy cream
  • 2 egg yolks

Method

  1. Cook the chestnuts, shell them, and purée them.
  2. Brown chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
  3. Add 5 cups water, the salt and pepper, and cook the soup over low heat until vegetables and meat are done.
  4. Mix puréed chestnuts into cooked soup and boil for another 5 minutes.
  5. Mix heavy cream with egg yolks, and whip into the soup. Adjust salt.

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