Chestnut Soup

Ingredients

• ten minutes or less
• the milk
• tied in a bit of muslin
• the onion
• the butter
• a tablespoonful of white roux
• a dessertspoonful of corn flour

Method

1. 1

   Bake chestnuts until skins are easily removed.

2. 2

   Remove skins and place in a saucepan with heated milk and peppercorns/cloves in muslin.

3. 3

   Fry sliced onion in butter until pale yellow, then add to milk.

4. 4

   Simmer until chestnuts are tender, about 30 minutes.

5. 5

   Remove muslin, sieve mixture, return to saucepan, thicken with roux or corn flour, boil, and serve with croutons.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 78. The excerpt below is the record exactly as published.

ten minutes or less, according to age. More chestnuts NUT DISHES 179 should always be baked than are required, to allow for bad ones. Remove the skins and drop them into a saucepan, in which the milk and the peppercorns and cloves — tied in a bit of muslin — has already been heated. Place the saucepan on the stove where the milk will keep hot without boiling. Slice the onion very thin and fry it in the butter, a very pale yellow ; be careful that it does not brown. Now add it to the milk and let it simmer until the chestnuts are tender, which will be in about half an hour. Re- move the muslin containing the cloves and peppercorns, and rub all through a sieve. Return to the saucepan and thicken with a tablespoonful of white roux, or a dessertspoonful of corn flour

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