Home › Soups › Cream of Chestnut

Cream of Chestnut

Shell and blanch two pounds of chestnuts. Cook them in one quart of water for one-half hour, adding one teaspoon of salt. Drain, place the chestnuts in two quarts of clear beef stock; add one teaspoon of celery salt, one tablespoon of chopped onion, one teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft-probably ten or fifteen minutes. Add one teaspoon of grated lemon rind and pulp pressed through a purée sieve. Return to the fire, add one teaspoon of lemon juice, two teaspoons of salt and one pint of rich cream or milk, with one tablespoon of butter.