Gesztenye kremleves (cream of chestnut soup)

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.