Gesztenye Kremleves

Description
Cream of chestnut soup

Ingredients

 * ¾ lb chestnuts
 * 1 parsnips, peeled chopped -fine
 * 2 carrots, peeled chopped -fine
 * 1 celery knob, peeled chopped -fine
 * ½ lb veal, ¼" cubes
 * 4 tbsp butter unsalted
 * 1 tsp salt
 * ¼ tsp black pepper
 * ½ cup heavy cream
 * 2 egg yolks

Directions

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