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Gesztenye Kremleves (Cream Of Chestnut Soup)

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      Title: GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)
 Categories: Soups/stews, Beef, Hungary, Hungarian
      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.
 
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