European Recipes: Hungarian Recipes: Gesztenye Kremleves(Cream Of Chestnut Soup)

* Exported from MasterCook *

                GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)

Recipe By     :
Serving Size : 8    Preparation Time :0:00
Categories    : Beef                             Hungarian

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
      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.