No. 6. — Chestnut Soup.
I pound chestnuts,
li pints water.
Yolk of one ^gg, or i tea-
spoon cream.
I onion.
I small turnip.
I ounce butter.
\ teaspoon salt.
6 peppercorns, and a very
small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the
meantime dissolve the butter in a stewpan ; then
fry in it the onion and turnip sliced, add the water
flavourings, and chestnuts after removing the shells
and skins. Boil one hour. Place the cream or
yolk in a basin, strain the soup on to it and stir,
then strain it back into the saucepan ; re-warm, but
do not allow to boil. Pour into the tureen and
serve.
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