Leek and Chestnut Soup
Ingredients
- Bread slices
- 2 large egg yolks
- 1 ¼ cup heavy cream
- Beef broth
- 1 cup beer
- 1 lb. potatoes, peeled and sliced
- 1 lb. leeks, sliced
- + 2 more ingredients
-
- 3 tbsp. butter
- ½ lb. fresh chestnuts
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, stirrin...
Viognier Wines from California
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