Leek and Chestnut Soup Recipe

Leek and Chestnut Soup Recipe

  • 1/2 lb. fresh chestnuts
  • 3 tbsp. butter
  • 1 lb. leeks, sliced
  • 1 lb. potatoes, peeled and sliced
  • 1 cup beer
  • Beef broth
  • 1 1/4 cup heavy cream
  • 2 large egg yolks
  • Bread slices
  1. Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
  2. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
  3. Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
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