| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Soups/stews, Beef, Hungary | 8 | Servings | |
INGREDIENTS
| 3/4 | lb | Chestnuts |
| 1 | Parsnips; peeled, chopped fine | |
| 2 | Carrots; peeled, chopped fine | |
| 1 | Celery knob; peeled, chopped fine | |
| 1/2 | lb | Veal; 1/4" cubes |
| 4 | tb | Butter, unsalted |
| 1 | ts | Salt |
| 1/4 | ts | Pepper, black |
| 1/2 | c | Heavy cream |
| 2 | Egg yolks |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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