Gesztenye Kremleves

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 ts Salt
 * 1/4 ts Pepper black
 * 1/2 c Heavy cream
 * 2 ea Egg yolks

Directions

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