26 Chestnut Soup Recipe

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 1/4 of a pint of

cream. Serve at once.

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