• Creamy Chestnut And Smoked Ham Soup (Hungary)

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    • 1 lb chestnuts pierce the shell, simmer for 30 min, then peel
    • 4 Tbsp. butter
    • 1/4 lb smoked ham cut fine julienne
    • 2 x parsnips peeled, and thinly sliced
    • 2 x carrots peeled, and thinly sliced on a diagonal
    • 2 x apples peeled, cored, and thinly sliced
    • 2 x leeks, white part only sliced thin rounds
    • 2 tsp sweet Hungarian paprika
    • 5 c. chicken stock
    • 1 1/2 c. whipping cream
    • 2 x egg yolks Salt to taste Freshly-grnd black pepper to taste


    1. Chop the cooked chestnuts finely, in a food processor if possible, then set aside.
    2. Heat butter in a Dutch oven over medium heat, then saute/fry the ham, parsnips, carrots, apples, and leeks, stirring occasionally for about 10 min. Fold in the chestnuts and paprika, then add in stock. Bring to a boil, reduce to a simmer, and cook for about 20 min.
    3. When ready to serve, beat the egg yolks into the cream, then whisk into the soup. Stir till the soup thickens, about 1 minute. Season with salt and pepper. Ladle into bowls and sprinkle with more Hungarian paprika.
    4. Serve warm, as a meal, to 6 people.
    5. Comments: This is sufficient to make winter worthwhile - a Hungarian soup which takes away the refrigerateand hunger in min.

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