Gesztenye Kremleves (Cream of Chestnut Soup)

Directions

Cook the chestnuts, shell them, and purée 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 puréed chestnuts into cooked soup and boil for another 5 minutes.

Mix heavy cream with eggs yolks, whip into the soup.

Adjust salt, serve.