Gesztenye Krémleves (Cream of Chestnut Soup)

Ingredients

• •3/4 lb Chestnuts
• •1 ea Parsnips -- peeled, chopped
• •-fine
• •2 ea Carrots -- peeled, chopped
• •-fine
• •1 ea Celery knob -- peeled, chopped
• •-fine
• •1/2 lb Veal -- 1/4" cubes
• •4 tb Butter, unsalted
• •1 t Salt
• •1/4 ts Pepper, black
• •1/2 c Heavy cream
• •2 ea Egg yolks

Directions

1. 1Cook the chestnuts, shell them, and puree them.
2. 2Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
3. 3Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.
4. 4Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix heavy cream with eggs yolks, whip into the soup.
5. 5Adjust salt, serve.