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Gesztenye Kremleves
beef, soups/stews, hungarian
3/4 lb chestnuts
1 each parsnips; peeled, chopped fine
2 each carrots; peeled, chopped fine
1 each celery knob; peeled, chopped fine
1/2 lb veal; 1/4 cubes
4 tablespoon butter, unsalted
1 teaspoon salt
1/4 teaspoon pepper, black
1/2 cup heavy cream
2 each egg yolks
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.
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