Chestnut Puree (Sopa de Castanhas)

Ingredients

• 1 pound chestnuts
• 2 quarts water
• 1 celery stalk
• 1/2 cup boiling milk
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 peppercorns, crushed
• Croutons

Method

1. 1

   Cut an X on the shell of each chestnut and put into boiling water for a few minutes.

2. 2

   Peel and skin, cut in two, and place in a casserole with the celery, salt, and pepper.

3. 3

   Cover with 2 quarts of water and cook slowly until tender; then pass all through a colander.

4. 4

   Return to the casserole, and clear with the boiling milk.

5. 5

   Add the butter and pour into a soup tureen, over croutons.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 47. The excerpt below is the record exactly as published.

CHESTNUT PUREE {Sopa de Castahas) 1 pound chestnuts 2 quarts water 1 celery stalk l/2 cup boiling milk Y2 teaspoon salt 3 tablespoons butter 3 peppercorns, crushed Croutons

Cook this with the app: pantry check, scaling, and the assistant.