| 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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