CREAM OF CHESTNUT S0UP
Ingredients:
1 pound canned chestnut puree
1 large parsnip, peeled and diced
2 medium carrots, peeled and diced
1 small celeryroot, peeled and diced
1/2 pound veal, cut into 1/4" dice
4 tablespoons unsalted butter
2 teaspoons kosher salt
1/4 teaspoon freshly ground white peppercorns
1/2 cup whipping cream
2 large egg yolks
Directions:
Saute the vegetables in butter over medium low heat for 5 minutes; add the veal and saute 5 minutes more. Stir in 5 cups water, salt and pepper, cook over low heat, with pot partially covered until the vegetables are tender, another 10 minutes.
Whisk some of the hot liquid into the canned chestnut puree until almost smooth, then return it to the pot. Cook another 5 minutes.
Blend the cream and egg yolks together in a bowl. Add a cup of the hot soup. Pour the mixture back into the soup and reheat without boiling. Taste and add more salt and pepper as needed.
Yield: 8 servings
