Chestnut Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt veal shanks
- funt beef
- funt chestnuts
- stakan cream
- egg yolks
- stakan Sauternes wine
- quenelle
Instructions
- Boil, skim, and strain a plain bouillon.
- Scald and peel the chestnuts, cook soft in bouillon, and rub through a colander.
- Thin with bouillon, add a yolk-cream liaison, and heat very hot without boiling.
- Optionally add Sauternes and quenelle to the tureen.