| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Beef, Hungary, Soups/stews |
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 |
T |
Butter, unsalted |
| 1 |
t |
Salt |
| 1/4 |
t |
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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