Gesztenye Kremleves (Cream of Chestnut Soup)

• 3/4 pound chestnuts
• 1 each parsnips peeled, chopped fine
• 2 each carrots peeled, chopped fine
• 1 each celeriac root peeled, chopped fine
• 1/2 pound veal 1/4 inch cubes
• 4 tablespoons butter, unsalted
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy whipping cream
• 2 each egg yolks

1. Cook the chestnuts, shell them, and puree them.
2. Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes.
3. Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done.
4. Mix pureed chestnuts into cooked soup and boil for another 5 minutes.
5. Mix heavy cream with eggs yolks, whip into the soup.
6. Adjust salt, serve.

chestnuts, parsnips, carrots, celeriac root, butter, salt, black pepper, heavy whipping cream, egg yolks

Taken from recipeland.com/recipe/v/gesztenye-kremleves-cream-of-ch-42271 (may not work)