Chestnut Soup

Ingredients

• about a quart of large chestnuts
• the thinly pared rind of a lemon
• a tablespoonful of sugar
• a tablespoonful of salt
• two quarts of good white stock
• a tablespoonful of chopped parsley
• a little pepper

Method

1. 1

   Boil chestnuts, peel, chop, and cook with water, lemon rind, sugar, and salt.

2. 2

   Rub through a sieve, add stock, parsley, and pepper, simmer, and pass through a sieve again.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with a tablespoonful of grated Parmesan cheese and three teaspoonfuls of lemon juice. Add these to the soup and stir over the fire till the whole is blended; but be very careful that it does not boil, or the eggs will curdle. If a little cream is added, just before serving, the soup will be improved. Macaroni Soup. Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengths, and boil for ten minutes more in two quarts of chicken broth. Let it cool a little and then add care- fully half a pint of cream, the beaten yolks of six eggs, and two ounces of grated Parmesan cheese. Stir over the fire for three minutes longer and then serve. Barley Soup. Cook together two ounces of barley, two carrots, and two onions sliced, with a little parsley and any other herbs that are liked, in two quarts of white stock for three hours. Now STANDARD COOKERY. 31 stir in carefully the yolks of two eggs and a cupful of hot milk, and press the whole through a sieve. Before serving add a cupful of cooked green peas and a little pepper and salt. Consomme Brunoise. Cut into small dice the red part only of two carrots, one small turnip, the heads of two leeks, a small stick of celery and a third of an onion of medium size. Season the vegetables moderately with salt and a pinch of sugar and stew them in butter for thirty minutes slowly. Then moisten with half a pint of consomme, and finish cooking gently. Five minutes before serving put in one quart of boiling or- dinary consomme, and a tablespoonful of very green peas. Then pour into the soup-tureen, adding a pinch of fine chervil pluches. Consomme Rachel. Prepare one quart of consomme, and thicken it with three tablespoonfuls of poached tapioca strained through muslin. With a round cutter, stamp out a few roundels of crumbs of bread the size of pennies and one-half inch thick. Poach in consomme as many slices of very fresh beef-marrow as there are roundels of bread. Six minutes before serving, fry the roundels of bread in clarified butter, hollow out their centers, and place on each a slice of poached beef-marrow suitably trimmed. Put three tablespoonfuls of a julienne into the soup-tureen, pour thereon the thickened consomme. Serve separately the roundels of bread garnished with marrow. Consomme Aux Diablotins. Cut a French roll into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Bechamel * to a thick con- sistence; add two heaped tablespoonfuls of grated Gruyere cheese, and season with a little cayenne. Garnish the slices of soup " flute " with this preparation, arranged upon a tray, and set it to glaze a few minutes before serving. Pour one quart of consomme into the soup-tureen and add the diablotins. Vermicelli Soup. Put a quart of clear stock into a stewpan upon the fire, and * See page 38. 32 STANDARD COOKERY. when boiling, add two ounces of vermicelli; boil gently ten minutes, and it is ready to serve. Italian Paste Soup. Procure some small Italian paste, in stars, rings, or any otfier shape, but small; put on a quart of stock, and when boil- ing, add two ounces of the paste ; boil twenty minutes, or rather more, when it is ready to serve. Semolina Soup. Take one quart of stock, and when boiling add two table- spoonfuls of semolina; boil twenty minutes, and it is then done. Proceed the same also with tapioca and sago. Macaroni Soup. Boil a quarter of a pound of macaroni in a quart of water for ten minutes, then strain it off, and throw it into two quarts of boiling stock; let simmer gently for half an hour, when serve with grated cheese, separately. Rice Soup. Wash well two ounces of the best Patna rice, strain off the water, put the rice into a stewpan, with a quart of cold stock, place it upon the fire, and let simmer about half an hour, until the rice is very tender, but not in pulp. Chestnut Soup. Boil about a quart of large chestnuts for twenty minutes in salted water, then peel them and chop fine. Place them in a saucepan with a quart of water, the thinly pared rind of a lemon and a tablespoonful each of sugar and salt. Cook gently for half an hour and then rub the whole through a fine sieve. Now put the soup back in the saucepan with two quarts of good white stock, and add a tablespoonful each of chopped pa

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