Chestnut Purée

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Shell and blanch sixty large chestnuts, and remove the inner skin.
  2. Simmer them very gently till quite soft, in a full quart of good stock.
  3. Sieve them, and add enough stock to bring them to the desired consistency.
  4. Let it all boil up, and then simmer for a little at the side of the stove, carefully skimming off the fat.
  5. Serve, with croûtons of fried bread.
  6. A little fresh butter, or thick cream added at the last, is a great addition to this soup, which, for English tastes, requires a little more seasoning.
Original Text · last edited 4 days ago
Chestnut Purée.—Shell and blanch sixty large chestnuts, and remove the inner skin, then simmer them very gently till quite soft, in a full quart of good stock; sieve them, and add enough stock to bring them to the desired consistency, let it all boil up, and then simmer for a little at the side of the stove, carefully skimming off the fat, and serve, with croûtons of fried bread. A little fresh butter, or thick cream added at the last, is a great addition to this soup, which, for English tastes, requires a little more seasoning.
Notes
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