Gesztenye Kremleves (Cream of Chestnut Soup)

1. 1

   Cook the chestnuts, shell them, and puree them.

2. 2

   Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.

3. 3

   Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.

4. 4

   Mix pureed chestnuts into cooked soup and boil for another 5 minutes.

5. 5

   Mix heavy cream with eggs yolks, whip into the soup.

6. 6

   Adjust salt, serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.