Ingredients
- 1/2 lb. fresh chestnuts
- 3 tbsp. butter
- 1 lb. leeks, sliced
- 1 lb. potatoes, peeled and sliced
- 1 cup beer
- Beef broth
- 1 1/4 cup heavy cream
- 2 large egg yolks
- Bread slices
Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
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