Gesztenye-Kremleves-Cream-of-Chestnut-Soup

This traditional Hungarian Gesztenye Kremleves is a luxurious and comforting dish perfect for chilly autumn evenings. The soup derives its signature creamy texture and subtle sweetness from pureed chestnuts, which are beautifully balanced by the savory depth of slow-cooked veal and aromatic root vegetables like parsnips, carrots, and celery. Finished with a delicate liaison of egg yolks and heavy cream, the result is a silky, elegant broth that feels both rustic and refined. It serves as an excellent starter for a festive dinner or a hearty main course when paired with crusty bread. The combination of earthy chestnuts and tender meat creates a unique flavor profile that is deeply satisfying and warming.

Cooking Method: Boiling

Cuisine: Eastern European

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 18.8

Dietary: Gluten-free

Description

This traditional Hungarian Gesztenye Kremleves is a luxurious and comforting dish perfect for chilly autumn evenings. The soup derives its signature creamy texture and subtle sweetness from pureed chestnuts, which are beautifully balanced by the savory depth of slow-cooked veal and aromatic root vegetables like parsnips, carrots, and celery. Finished with a delicate liaison of egg yolks and heavy cream, the result is a silky, elegant broth that feels both rustic and refined. It serves as an excellent starter for a festive dinner or a hearty main course when paired with crusty bread. The combination of earthy chestnuts and tender meat creates a unique flavor profile that is deeply satisfying and warming.

Ingredients

3/4 lbs Chestnuts
1/2 lbs Veal; 1/4" cubes
1 whole Parsnips; peeled, chopped
4 tablespoons Butter, unsalted

Directions

1
Cook the chestnuts until tender, shell them, and puree until smooth. Set aside.
2
Melt butter in a large pot over medium heat.
3
Add diced veal, chopped parsnips, carrots, and celery. Saut&# 195;Â© until vegetables are softened and meat is lightly browned, about 10 minutes.
4
Pour in 5 cups of water. Add salt and black pepper to taste.
5
Bring to a boil, then reduce heat to low. Simmer covered until the meat and vegetables are tender, approximately 45 minutes to 1 hour.
6
Stir the chestnut puree into the simmering soup. Continue to cook for an additional 5 minutes to blend flavors.
7
In a small bowl, whisk together heavy cream and egg yolks.
8
Remove soup from heat. Slowly temper the egg mixture by ladling in a small amount of hot soup while whisking constantly.
9
Stir the tempered egg mixture back into the main pot. Do not boil after adding eggs to prevent curdling.
10
Adjust seasoning with additional salt and pepper if needed. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 18.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.2g5%
Sugars 0.6g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the soup is off the heat or very warm (not boiling) when adding the egg yolk and cream mixture to prevent scrambling.

Canned chestnuts can be used as a shortcut if fresh chestnuts are unavailable; simply puree them directly.

For a vegetarian version, omit the veal and use vegetable stock instead of water.

Keywords: chestnut, creamy soup, hungarian, veal, parsnip, carrot, celery, heavy cream, egg yolk, comfort food, autumn, winter, puree, root vegetables, gesztenye, kremleves, traditional, homemade

Read it online: https://www.chefs-mate.com/recipe/gesztenye-kremleves-cream-of-chestnut-soup/