Cream Of Chestnut Soup Recipe
Ingredients
| 1 lb. chestnuts, boiled, shelled | ||
| Water | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Teaspoon, chopped | |
| Thyme Sprig | 1 Small | |
| Bay leaf | 1 , crushed | |
| Clove | 1 , crushed | |
| 1 crushed albpice | ||
| Paprika | 1 Teaspoon | |
| Chicken stock | 2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
| 1 cup sweet milk | ||
Directions
Boil chestnuts about 1 hour, shell, and pound them to a fine paste.
Place in a soup pot and cover with water.
Add vegetables, chicken stock, and seasoning.
Boil together until celery and onion are tender; thicken with the flour and butter rubbed to a paste.
At the last moment add cream and milk.
Let boil up once and serve very hot with cheese straws.
Place in a soup pot and cover with water.
Add vegetables, chicken stock, and seasoning.
Boil together until celery and onion are tender; thicken with the flour and butter rubbed to a paste.
At the last moment add cream and milk.
Let boil up once and serve very hot with cheese straws.
Chef
