LEEK AND CHESTNUT SOUP

By BobD

Ingredients

• 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

Preparation

Step 1

Clean and peel the chestnuts. Melt the butter in a pot and saute 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.