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CHESTNUT SOUP
CHESTNUT SOUP
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.
Enjoy the CHESTNUT SOUP!
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