Chestnut Soup

Ingredients

• 1 lb. of chestnuts
• a quart of well-seasoned meat stock
• a peeled onion stuck with a clove
• a stalk of celery
• a small blade of mace
• half a bay-leaf
• 1 pint of milk
• a good pinch of paprika
• a little lemon juice
• small fried bread croutons

Method

1. 1

   Slit and boil chestnuts until nearly tender.

2. 2

   Remove rind and peel, then cook in meat stock with onion, celery, mace, and bay-leaf until vegetables are tender.

3. 3

   Rub through a sieve, return puree to pan, reheat with milk, season with salt, pepper, paprika, and lemon juice.

4. 4

   Serve with croutons.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

Chestnut Soup. Slit and boil in water till nearly tender ii lbs. of chestnuts. Remove the outer rind, and then peel them and drop them into cold water. Next cook the chestnuts in a quart of well-seasoned meat stock, together with a peeled onion stuck with a clove, a stalk of celery, a small blade of mace, and half a bay-leaf. When the vegetables are tender rub all through a fine sieve, return the puree to the stew-pan, and reheat with i pint of milk, previously boiled. Reduce a little, season with salt and pepper, also a good pinch of paprika, and lastly add a little lemon juice. Serve with small fried bread croutons

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