LEEK AND CHESTNUT SOUP

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Leek and Chestnut Soup image

_Minestra di porri e castagne_ Piemonte

Number Of Ingredients 9

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

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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