Chestnut Soup Recipe
Chestnut Soup with Chestnuts, Onions, Carrot, Celery, Butter, Milk and Parsley.
INGREDIENTS
4 dozen Chestnuts, shelled and skinned
2 Small Onions
1 Carrot
1/4 Head of Celery
1 oz (25g) Butter
3 or 4 Cloves
2 pints (1.2 litres) Milk or Milk & Water
Salt & Pepper
Parsley to garnish
METHOD
Finely chop the vegetables and fry in the butter until lightly browned, then add the milk, the cloves and a little salt. Simmer gently for about an hour.
After thirty minutes, pour half of the liquid into a separate saucepan. Add the chestnuts and stew for half an hour or until tender. Take out a few whole ones to use as garnish and chop up the rest and rub them with their liquid through a fine sieve (or blend). Add to this the rest of the liquid, strained, from the first cooking, stew together for another ten minutes or so. Serve garnished with the reserved nuts whole or broken in largish pieces and sprinkle with chopped parsley.
Serves 4.
Based on the Chestnut Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).