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 tbsp butter, unsalted
1 tsp salt
1/4 tsp pepper, black
1/2 cup heavy cream
2 each egg yolks
A Recipe for
Gesztenye Kremleves (Cream Of Chestnut Soup)
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This Recipe for Gesztenye Kremleves (Cream Of Chestnut Soup) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Gesztenye Kremleves (Cream Of Chestnut Soup) from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 8
Gesztenye Kremleves (Cream Of Chestnut Soup) Recipe brought to you by Recipes To-Go