Leek and Chestnut Soup

Peel the potatoes and slice them; clean the leeks and chop them. into rounds or evenly sliced. Remove the skin from fresh chestnuts, so they cook evenly and won't alter the final consistency of the soup.

Melt the butter in a saucepan Add the peeled chestnuts. Sauté them over medium heat, stirring, until lightly golden and fragrant, but do not let them brown too much.

Add the sliced ​​leeks and potatoes to the chestnuts. Sauté them in the butter, stirring frequently, until the leeks are soft and translucent and the potatoes are starting to brown around the edges, without forming a crust.

Pour the beer into the saucepan and let it evaporate over high heat. Continue until the alcoholic smell fades and the bottom is left with a moist, fragrant base, ready to receive the broth.

Cover the ingredients with the beef broth and bring to a boil. Maintain a steady boil and cook until the potatoes, leeks, and chestnuts are completely tender when pierced with a fork and the liquid appears well-flavored.

Pass by the mixture until you obtain a smooth cream, without any substantial residue. Return the soup on the heat sweet and heat it while stirring, avoiding a lively boil: the consistency must be uniform and velvety.

Amalgamate the heavy cream Add the egg yolks and stir into the hot soup, stirring constantly. Keep the heat low or turn off as soon as necessary and do not let it return to a boil: the cream should thicken slightly but remain smooth, without curdling.

Divide the soup piping hot into bowls and serve with croutons. Serve immediately after tying, when the surface is creamy and the aroma of leeks, chestnuts, and beer is still evident.