Recipe - Gesztenye Kremleves (Cream Of Chestnut Soup)

Three fourths pound Chestnuts
1 Parsnips; peeled, chopped
fine
2 Carrots; peeled, chopped
fine
1 Celery knob; peeled, chopped
fine
One half pound Veal; 1/4" cubes
4 tablespoon Butter, unsalted
1 teaspoon Salt
One fourth teaspoon Pepper, black
One half cup Heavy cream
2 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini