Leek and Chestnut Soup


  • 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...

View full recipe at SpringPad


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