Chestnut Soup

Ingredients

• 2 cups chestnuts shelled and blanched (approx. 260g)
• 3 cups cold water (720ml)
• 2 cups scalded milk (480ml)
• ⅛ teaspoon celery salt
• salt
• cayenne
• nutmeg
• 2 tablespoons onion
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 1 cup cream (240ml)

Method

1. Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk.
2. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture.
3. Cook five minutes, add cream, strain and serve.
4. Note.—To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.

Title

Lowney’s Cook Book

Author

Maria Willet Howard