Chestnut Soup Recipe (19th century)

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RECIPES > Soups & Stews > Vegetable Soups & Stews pg 2 > Chestnut Soup (19th Century) >

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..Vegetable Soups & Stews pg 2.. ..Chestnut Soup (19th Century).. ..Chestnut Soup (1904).. ..CORN SOUPS >>>.. ..Cream Of Macadamia Nut Soup.. ..Creamy Curried Soup with Spinach.. ..Dashi.. ..Eggplant Stew, Sweet & Sour.. ..Fennel Acorn Soup, Creamy.. ..Fennel & Pumpkin Soup.. ..Fennel Soup with Blue Cheese.. ..Fiddlehead Lemon Soup.. ..Garlic Soup.. ..GAZPACHO SOUPS >>>.. ..Habanero Avocado Soup.. ..Harvest Vegetable Soup.. ..Herb Tortellini Soup.. ..Horseradish Soup.. ..Kale Apple Soup.. ..Kale Ginger Soup.. ..Leek And Chestnut Soup.. ..Leek and Sweet Potato Soup.. ..Leek & Watercress Soup.. ..LENTIL SOUPS >>>>>.. ..Lettuce & Scallion Soup.. ..Lettuce Soup Au Gratin.. ..Matzo Ball Soup w/Vegetables.. ..Minestrone Soup.. ..Minestrone Soup 2.. ..Minestrone, Milanese.. ..Minestrone Napoletana.. ..Minestrone, Pesto Minestrone.. ..Minestrone, Wheat Berry & Greens.. ..Miso Tofu Vegetable Soup.. ..Mulligatawny Soup, Vegetable..

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	CHESTNUT SOUP Chestnut Soup (19th Century Recipe) Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 oz. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three-quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts.



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CHESTNUT SOUP