Potage a la Purée de Marrons (Chestnut Soup)

Ingredients

• a pound and a half of chestnuts
• a quart of milk
• a quart of water
• a carrot
• an onion
• a tiny bit of mace
• a bay leaf
• a sprig of parsley
• salt
• whole pepper

Method

1. 1

   Take off the outer skins from the chestnuts and put them into a saucepan with plenty of cold water.

2. 2

   When the water boils, drain the chestnuts and remove the inner skins.

3. 3

   Put them into a clean saucepan with milk, water, carrot, onion, mace, bay leaf, parsley, salt, and pepper.

4. 4

   Let it boil and then simmer for about two hours.

5. 5

   Pass the puree through a hair sieve, return it to the saucepan, boil up, add more salt if necessary, and serve with small croutons of bread.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 44. The excerpt below is the record exactly as published.

Fotage a la Pur6e de Marrons (Chestnut Soup). — Take off the outer skins from a pound and a half of chest- nuts and put them into a saucepan with plenty of cold water. When the water boils, drain the chestnuts and remove the inner skins. Then put them into a clean saucepan, with a quart of milk and a quart of water, a carrot and an onion cut in slices, a tiny bit of mace, a bay leaf, a sprig of parsley, salt and whole pepper

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