Cream of Chestnut Soup

Name: Cream of Chestnut Soup (Gesztenye Krémleves)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: 2 young carrots, peeled and chopped fine; 1 parsnip, peeled and chopped fine; ¾ pound chestnuts; 1 teaspoon salt; ⅛ pound (4 tablespoons) sweet butter; ½ pound lean veal, cut into ¼-inch cubes; 1 small knob celery, peeled and chopped fine; 2 egg yolks; ½ cup heavy cream; ¼ teaspoon pepper

Gesztenye Krémleves

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

¾ pound chestnuts
1 parsnip, peeled and chopped fine
2 young carrots, peeled an

Europe
Hungary
Eastern Europe
Gluten-free
Soup

Method

Cook the chestnuts, shell them, and purée them.
Brown chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
Add 5 cups water, the salt and pepper, and cook the soup over low heat until vegetables and meat are done.
Mix pu