Ingredients :

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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

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Method :

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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