Chestnut Soup Recipe
1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.
First put on the chestnuts (without shelling or pricking) in cold water, and boil for an hour. Then remove shells and put the nuts in a saucepan with the fat. Fry for 10 minutes. Add the flour gradually, stirring all the time, then add the water. Cook gently for half an hour. Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness being obtained by rubbing the soup through a sieve before adding the parsley. Those who do not object to milk may use 1-pint milk and 1-pint water in place of the 1-1/2 pints water.
Chestnut Puree Recipe
Ingredients: 1 c. mashed chestnuts, 1 c. milk, 2 Tb. flour, 2 Tb. butter, 1 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. celery salt and 1 c. white stock
Cook chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add to this the mashed chestnuts, salt, pepper, celery salt, and stock. Heat thoroughly and serve.
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