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| Home -> [Beef, Eastern European, Hungarian, Soups & Stews, Veal] -> [Gesztenye kremleves (cream of chestnut soup) Recipe] |
Gesztenye kremleves (cream of chestnut soup)
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| Artist: |
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Yield: |
8 |
| Categories: |
Beef, Eastern European, Hungarian, Soups & Stews, Veal |
Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Chestnuts | | 1
| | Parsnips, peeled, chopped | | | -fine | | 2
| | Carrots, peeled, chopped | | | -fine | | 1
| | Celery knob, peeled, chopped | | | -fine | | 1/2
| lbs | Veal, ? cubes | | 4
| tbsp | Butter, unsalted | | 1
| tsp | Salt | | 1/4
| tsp | Pepper, black | | 1/2
| cup | Heavy cream | | 2
| | Egg yolks |
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Procedures:
| 1 | Cook the chestnuts, shell them, and puree them. | | 2 | Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes. | | 3 | Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done. | | 4 | Mix pureed chestnuts into cooked soup and boil for another 5 minutes. | | 5 | Mix heavy cream with eggs yolks, whip into the soup. | | 6 | Adjust salt, serve |
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