Recipe for Creamy Chestnut and Smoked Ham Soup - (Hungary) 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb chestnuts pierce the shell,
simmer for 30 minutes, then peel
4 tbl 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 cup chicken stock
1/2 cup whipping cream
2 x egg yolks
Salt to taste
Instructions:
Instructions: 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.

Serve hot, as a meal, to 6 people.

Comments: This is enough to make winter worthwhile - a Hungarian soup that takes away the chill and hunger in minutes.

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