Creamy Chestnut And Smoked Ham Soup - {Hungary}

Recipe Ingredients

1 lb	454g / 16oz	Chestnuts - pierce the shell,
		Simmer for 30 minutes, then peel
4 tablespoons	60ml	Butter
1/4 lb	113g / 4oz	Smoked ham - cut fine julienne
2		Parsnips - peeled, and
		Thinly sliced
2		Carrots - peeled, and
		Thinly sliced on a diagonal
2		Apples - peeled, cored,
		And thinly sliced
2		Leeks, white part only - sliced thin rounds
2 teaspoons	10ml	Sweet Hungarian paprika
5 cups	1185ml	Chicken stock
1 1/2 cups	355ml	Whipping cream
2		Egg yolks
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Chop the cooked chestnuts finely, in a food processor if possible, then set aside.

Melt butter in a Dutch oven over medium heat, then saute the ham, parsnips, carrots, apples, and leeks, stirring occasionally for about 10 minutes. Mix in the chestnuts and paprika, then add stock. Bring to a boil, reduce to a simmer, and cook for about 20 minutes.

When ready to serve, beat the egg yolks into the cream, then whisk into the soup. Stir until the soup thickens, about 1 minute. Season with salt and pepper. Ladle into bowls and sprinkle with more Hungarian paprika.

Serve hot, as a meal, to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.