CREAM OF CHESTNUT S0UP
Ingredients for 8 servings:
4 tablespoons unsalted butter
1 large parsnip, peeled and diced
2 medium carrots, peeled and diced
1 small celeryroot, peeled and diced
6 ounces beef stew meat, chili cut (small dice)
1 pound can unsweetened chestnut puree
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 beef 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.
Spoon the chestnut puree into a bowl. Add two ladles-full of hot soup and puree until relatively smooth. Pour the chestnut puree into 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.
