Monday, January 11, 2010

Soup Recipes - Chestnut Soup

Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and rub off the inner skin and cook until tender in good stock, drain and rub them through a fine sieve. Add more stock and season with mace, cayenne and salt, and stir until it boils, then add ¼ of a pint of cream. Serve at once.

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