Gesztenye Kremleves

Score the chestnut shells with a sharp knife, then roast in a 400°F oven for 15 minutes until the shells crack slightly.

Remove the roasted chestnuts and allow them to cool slightly, then peel away the outer and inner skins while still warm.

Heat 2 tablespoons of butter in a large pot over medium-high heat, then add the veal cubes and brown them on all sides, approximately 5-7 minutes, stirring occasionally.

Add the remaining 2 tablespoons of butter to the pot, then add the chopped parsnips, carrots, and celery knob, cooking for 5 minutes until softened.

Pour enough water to cover the ingredients by about 2 inches, then add the peeled chestnuts, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 20 minutes until the veal is tender and chestnuts are completely softened.

Remove the pot from heat and allow to cool slightly, then blend the soup using an immersion blender until smooth and creamy.

In a small bowl, whisk together the egg yolks and heavy cream to create a liaison.

Slowly temper the egg and cream mixture by whisking in a ladle of warm soup, then pour the liaison back into the pot while stirring constantly to avoid curdling.

Gently reheat the soup over low heat for 2-3 minutes, stirring frequently, until it reaches serving temperature but does not boil.