Gesztenye Kremleves (Cream Of Chestnut Soup) Recipe

Step 1

Cook the chestnuts, shell them, and puree them.

Step 2

Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.

Step 3

Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.

Step 4

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.

Things You'll Need

  • 3/4lb Chestnuts
  • 1ea Parsnips; peeled, chopped
  • -fine
  • 2ea Carrots; peeled, chopped
  • -fine
  • 1ea Celery knob; peeled, chopped
  • -fine
  • 1/2lb Veal; 1/4" cubes
  • 4tb Butter, unsalted
  • 1ts Salt
  • 1/4ts Pepper, black
  • 1/2c Heavy cream
  • 2ea Egg yolks

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