Gesztenye Kremleves (cream Of Chestnut Soup) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Chestnuts,
1 each: Parsnips, peeled, chopped fine
2 each: Carrots, peeled, chopped fine
1 each: Celery knob, peeled, chopped fine
1/2 lbs: Veal, 1/4" cubes
4 tbsp: Butter, unsalted
1 tsp: Salt,
1/4 tsp: Pepper, black
1/2 cup: Heavy cream,
2 each: 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.
Source from luhu.jp
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.
Source from luhu.jp