Gesztenye kremleves (cream of chestnut soup)

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[edit] Description

[edit] 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

[edit] 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.