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Chestnut Soup

(50 Soups)







Remove the outer peel or coating from twenty-five

Italian chestnuts; pour scalding water over them, and rub off the inner

coating. Put them into a saucepan with one quart of soup stock, and boil

for three-quarters of an hours; drain; rub them through a colander, then

through a sieve, with one tablespoonful of cracker dust, or pound to a

paste in a mortar; season with salt and pepper; add gradually the stock

in which they were boiled; add one pint more of stock; boil once, and

draw to one side of the fire.



Beat up the yolks of two raw eggs; add them to one quart of warm milk;

whisk the milk into the soup; taste for seasoning; pour into a hot

tureen, and send to table with croutons.

Other Recipes


26 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 1/4 of a pint of

cream. Serve at once.

Other Recipes


Chestnut Soup

1 qt. chestnuts (Spanish preferred)

1 pint chicken stock

2 tablespoons flour

1 teaspoon sugar

salt and paprika to taste



Cover chestnuts with boiling water slightly salted. Cook until quite

soft and rub through coarse sieve, add stock, and seasoning; then

thicken with flour blended with water.



Let simmer five minutes and serve at once.



In case stock is not available milk can be used with a little butter

added.

Other Recipes


Chestnut Soup

1 pound chestnuts.

1 1/2 pints water.

Yolk of one egg, or 1 teaspoon cream.

1 onion.

1 small turnip.

1 ounce butter.

1/2 teaspoon salt.

6 peppercorns, and a very small pinch of mixed herbs.



Boil the chestnuts for half an hour. In the meantime dissolve the butter

in a stewpan; then fry in it the onion and turnip sliced, add the water

flavourings, and chestnuts after removing the shells and skins. Boil one

hour. Place the cream or yolk in a basin, strain the soup on to it and

stir, then strain it back into the saucepan; re-warm, but do not allow

to boil. Pour into the tureen and serve.









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