LEEK AND CHESTNUT SOUP
_Minestra di porri e castagne_ Piemonte
Number Of Ingredients 9
Steps:
- Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
- Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
- 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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