Cream Chestnut Soup Recipe ingredients

To prepare this Cream Chestnut Soup Recipe, first to shell the chestnuts, wash them, and cut a slit in the side of each one, then boil them for a few minutes. Drain off the water and pour cold water over them. The shells and tough skins that cover the kernel can then be easily peeled off.

Boil the peeled chestnuts till tender in a small quantity of water. Rub them through a colander. For one cup of the puree, use:

1 cup of the water in which the chestnuts were boiled

1 pint milk

2 tablespoons oil or butter

1 tablespoon flour

1 1/4 teaspoons salt

Heat the milk in a double boiler. Thicken it with the flour stirred smooth with a little cold water. Add remaining ingredients. Reheat.