Chestnut Soup

Ingredients

• fifty French chestnuts
• two quarts of stock
• one pint of stale bread, free of crust
• one pint of milk or cream
• one table-spoonful of butter
• one of salt
• half a teaspoonful of pepper
• a slight grating of nutmeg

Method

1. 1

   Blanch and boil the chestnuts for half an hour, then pound them into a fine meal.

2. 2

   Gradually add one quart of stock while pounding.

3. 3

   Rub through a fine sieve, then combine with the other ingredients in a stew-pan and cook gently for two hours.

4. 4

   Strain again, add butter and milk, heat to boiling, and season to taste before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 79. The excerpt below is the record exactly as published.

Chestnut Soup. Use fifty French chestnuts, two quarts of stock, one pint of stale bread, free of crust, one pint of milk or cream, a slight grating of nutmeg, one table-spoonful of butter, one of salt, and half a teaspoonful of pepper

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