Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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