Recipe: HUNGARIAN CREAMY CHESTNUT AND SMOKED HAM SOUP

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Creamy Chestnut and Smoked Ham Soup

(Hungary)

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.

1 pound chestnuts (pierce the shell, simmer for 30 minutes, then peel)
4 Tablespoons butter
1/4 lb. smoked ham, cut into a fine julienne
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced on a diagonal
2 apples, peeled, cored, and thinly sliced
2 leeks, white part only, sliced into thin rounds
2 teaspoons sweet Hungarian paprika
5 cups chicken stock
1 and 1/2 cups whipping cream
2 egg yolks
salt and pepper

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.