Chestnut Soup Recipe 2
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Ingredients for 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
Instructions
- 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.
- Remove the skins and drop the chestnuts into a saucepan, in which the milk, peppercorn, and cloves has already been heated.
- Place the saucepan on the stove where the milk will keep hot without boiling.
- Slice the onion very thin and fry it in the butter until tender, being careful that it does not brown.
- Add it to the milk and let it simmer until the chestnuts are tender, which will be in about one-half hour.
- Remove the muslin containing the cloves and peppercorns, and rub all through a sieve.
- Return to the saucepan and thicken with a tablespoon of cornflour.
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