Gesztenye kremleves (cream of chestnut soup)

Yield: 8 Servings

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

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. 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. Mix heavy cream with eggs yolks whip into the soup. Adjust salt serve.