Chestnut Soup Recipe 2

• 1 pound chestnuts
• 1 quart milk
• ½ ounce butter
• 6 cloves, tied in a bit of muslin
• 3 ounces of onions
• 1 dozen white peppercorns
• 1 tablespoon of cornflour

1. Bake the chestnuts either on the stove or in a hot oven until the skins are easily removed, which will be in ten minutes or less.
2. Remove the skins and drop the chestnuts into a saucepan, in which the milk, peppercorn, and cloves has already been heated.
3. Place the saucepan on the stove where the milk will keep hot without boiling.
4. Slice the onion very thin and fry it in the butter until tender, being careful that it does not brown.
5. Add it to the milk and let it simmer until the chestnuts are tender, which will be in about one-half hour.
6. Remove the muslin containing the cloves and peppercorns, and rub all through a sieve.
7. Return to the saucepan and thicken with a tablespoon of cornflour.

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