Gesztenye Kremleves (Cream Of Chestnut Soup)

Directions

1. 1

   3/4 lb Chestnuts 1 ea Parsnips

2. 2

   peeled, chopped -fine 2 ea Carrots

3. 3

   peeled, chopped -fine 1 ea Celery knob

4. 4

   peeled, chopped -fine 1/2 lb Veal

5. 5

   1/4" cubes 4 tb Butter, unsalted 1 ts Salt 1/4 ts Pepper, black 1/2 c Heavy cream 2 ea Egg yolks Cook the chestnuts, shell them, and puree t

6. 6

   Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes

7. 7

   Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done

8. 8

   Mix pureed chestnuts into cooked soup and boil for another 5 minutes