Creamy Chestnut Soup Recipe
Ingredients
1 1/2 lb. chestnuts
2 tsp. sugar
1 oz. chopped bacon
1 pt. water
1 large potato
Salt and pepper to taste
1 large carrot
About 1 pt. hot stock
1 bay leaf
Croutons of fried bread
Directions
Cut the tops off the chestnuts and bake them in the oven or grill them for 20 minutes.
Remove the shells and the skins.
Slice the vegetables.
Put chestnuts, bacon, vegetables, sugar, and water in a pan and cook gently until tender - about 3/4 hour.
Rub through a sieve or put in the blender and add sufficient hot stock to make it the right consistency for serving, or like thin cream.
Heat for a minute or two longer, and taste for seasoning.
Remove the shells and the skins.
Slice the vegetables.
Put chestnuts, bacon, vegetables, sugar, and water in a pan and cook gently until tender - about 3/4 hour.
Rub through a sieve or put in the blender and add sufficient hot stock to make it the right consistency for serving, or like thin cream.
Heat for a minute or two longer, and taste for seasoning.
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