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Creamy Chestnut and Smoked Ham Soup


This is enough to make winter worthwhile--a Hungarian soup that takes away the chill and hunger in minutes. Serve hot, as a meal, to 6 people.

Chop the cooked chestnuts finely, in a food processor if possible, then set aside. Melt butter in a Dutch oven over medium heat, then saute the ham, parsnips, carrots, apples, and leeks, stirring occasionally for about 10 minutes. Mix in the chestnuts and paprika, then add stock. Bring to a boil, reduce to a simmer, and cook for about 20 minutes.

When ready to serve, beat the egg yolks into the cream, then whisk into the soup. Stir until the soup thickens, about 1 minute. Season with salt and pepper. Ladle into bowls and sprinkle with more Hungarian paprika.