Minestra di porri e castagne

　　Piemonte

　　

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

　　

Step 1

Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.

　　

Step 2

Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.

　　

Step 3

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.

　　From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.