Chestnut Soup Recipe 3

• 1 quart chestnuts
• Lemon rind
• 1 teaspoon salt
• 2 quarts White Stock
• 1/2 cup cream
• 1 tablespoon vegetable shortening
• 2 tablespoons flour
• Salt and pepper, to taste

1. Boil the chestnuts 20 minutes.
2. Remove shells and brown inner skin. Put chestnuts into saucepan with sufficient boiling water to cover them.
3. Add piece of lemon rind and salt. When soft, remove rind and rub through a sieve.
4. Then pour over them, stirring all the time, white stock, cream, vegetable shortening rolled with flour, and seasoning of salt and pepper.
5. Bring to boiling point, remove from heat and serve hot.

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