Recipe#6246

Title: GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)

SOAR

     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       t            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.