APPLE AND CHESTNUT S0UP
Ingredients:
2 tablespoons unsalted butter
2 large tart apples, peeled, cored and diced
1/2 pound veal, cut into 1/4" dice
1 pound canned chestnut puree
2 teaspoons sea salt
1/4 teaspoon freshly ground white peppercorns
1/2 cup whipping cream
2 large egg yolks
Directions:
Saute the apples 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 apples and meat are tender, another 10 minutes.
Whisk some of the hot liquid into the canned chestnut puree until almost smooth, and 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
