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This is enough to make winter worthwhile--a Hungarian soup that takes away the chill and hunger in minutes. Serve hot, as a meal, to 6 people.

• 1 pound chestnuts (pierce the shell, simmer for 30 minutes, then peel)
• 4 Tablespoons butter
• 1/4 lb. smoked ham, cut into a fine julienne
• 2 parsnips, peeled and thinly sliced
• 2 carrots, peeled and thinly sliced on a diagonal
• 2 apples, peeled, cored, and thinly sliced
• 2 leeks, white part only, sliced into thin rounds
• 2 teaspoons sweet Hungarian paprika
• 5 cups chicken stock
• 1 and 1/2 cups whipping cream
• 2 egg yolks
• salt and pepper

When ready to serve, beat the egg yolks into the cream, then whisk into the soup. Stir until the soup thickens, about 1 minute. Season with salt and pepper. Ladle into bowls and sprinkle with more Hungarian paprika.