Cream of Chestnut Soup

Ingredients

• 2 lbs. of chestnuts
• 1 qt. of water
• 1 teaspoon of salt
• 2 qts. of clear beef stock
• 1 teaspoon of celery salt
• 1 tablespoon of chopped onion
• 1 teaspoon of pepper
• 1 teaspoon of chopped parsley
• 1 teaspoon of grated lemon rind
• 1 teaspoon of lemon juice
• 1 pt, of rich cream or milk
• 1 tablespoon of butter

Method

1. 1

   Shell and blanch the chestnuts.

2. 2

   Cook them in water for 5 hours, adding salt.

3. 3

   Drain and place in beef stock; add celery salt, onion, pepper, and parsley.

4. 4

   Cook until soft, then add lemon rind and pulp.

5. 5

   Return to fire, add lemon juice, cream or milk, and butter.

6. 6

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 111. The excerpt below is the record exactly as published.

1 tablespoon of butter, and re-heat to boiling point. — ^^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SOUR CHERRY SOUP.— Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pt. of cherries in a qt. of water and press through a fine sieve. Heat to the boil- ing point and thicken with a teaspoon of cornstarch, diluted with water to pour, or mixed with ^ cup of sugar; let cook 15 minutes. Meanwhile, pound the cherry-stones an<i heat them with a cup of red wine just to the boiling point, and strain the liquid into the soup; add the stoned cherries, and serve with crackers or toast, sprinkled, if desired, with sugar. Macaroons and plain sweet crackers are also served. Fruit soups take the place of fruit as a first course at a luncheon or tea> The thickening is often omitted. — iMts. L. C. Crawford, 1003 S. 3rd Ave., Ma3rwood, 111. CREAM OF CHESTNUT SOUP.— Shell and blanch 2 lbs. of chestnuts. Cook them in 1 qt. of water for 5^ hr.. adding 1 tea- spoon of salt. Drain, place the chestnuts in 2 qts. of clear beef stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped onion, 1 teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft — probably 10 or 15 minutes. Add 1 teaspoon of grated lemon rind and pulp pressed through a puree sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons COOK COUNTY COOK BOOK 169 of salt, and 1 pt, of rich cream or milk, with 1 tablespoon of but- ter. Serve at once. — Mrs. F. C. Winter, Winnetka, 111. VARIATION I.— Boil in white broth 1 pt. of steamed chest- nuts; when tender, mash fine, pass through a sieve, add cream, and season. If not thick enough, add a little flour and butter, imixed. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH CHESTNUTS.— Shell and blanch 24 chestnuts. Throw them into a pt. of stock and cook carefully un- til they are just tender. Drain and dust them lightly with salt. Pour nicely seasoned chicken consomme or broth into the tureen and drop in the chestnuts. These must be handled lightly, as they break easily. — Mrs. Allan George, Park Ridge, 111. CHESTNUT PUREE.— Boil 60 blanched chestnuts in a qt. of water, or light stock, then press while hot through a fine puree sieve; add 2 qts. of broth, stir until the boiling point is reached, then sim- mer an hr.; skim and pour the soup into a tureen. Serve with crou- tons of fried bread. — ^Mrs. May C. May, Mayfair, 111. VARIATION I.— Boil 1 lb. of large chestnuts until tender. Peel and press them through the colander. Cut a small onion into small pieces and fry in butter. Add to the chestnuts enough boiling milk to make the mixture the consistency of cream. Mix with the onions, bring to the boiling point, and serve with crou- tons.— Mrs. Frank MuUins, Franklin, 111. CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veaL Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is lender. Remove the chicken and cut into simall pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice. When the rice is hot, serve at once. — Mrs. Joseph King, Kenilworth, 111. VARIATION I. — Stew 1 chicken, cut in small pieces in 1 gal. of water till the meat will cleave from the bones. Shred the meat 170 SOUP and put in tureen; to the stock add 1 bunch of celery, chopped line, cook until tender, then add the meat, and a pt. of sweet milk. Serve with a spoonful of whipped cream in each plate. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Stew 1 pt. tomatoes, 1 large sliced onion, all the "left-overs" from either baked or stewed chicken, including gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain through colander; season to suit taste with salt and pepper. Cau- tion.— Do not boil hard, but simmer. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CHICKEN CREAM SOUP.— Cut up a large fowl and beat with a mallet to crack the bones; pour in 5 qts. of cold water, cover closely, and simmer for 4 hrs. more., until the chicken is perfectly tender. Take the meat off the bones, take out the skin. Return the soup to the fire with a part of the nueat chopped fine, salt, pep- per, a little boiled rice and butter rolled in flour. Just before tak- ing from the fire add a small teacup of cream, heated, with a pinch of soda; add a tablespoon of chopped parsley, boil for 1 minute. You may further enrich this excellent soup by heating up 2 eggs and stirring them into it just before taking from the fire. A still 'better way is to pour a little of the soup upon the eggs to avoid curdling, then add to the rest. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — 1 cup of cold roast chicken, chopped as fine as jKDwder; a pt. of strong chicken broth; a cupful of sweet cream; y2 a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 tea- spoon of salt; Yt. teaspoon of pepper

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