Home › The Waldorf Kitchen › Puree of Chestnuts

Puree of Chestnuts

Take off the outer skins of some chestnuts, put in a pan of boiling water and boil for a few minutes with a little salt to season. Take them off, put into cold water and remove the skins. Put the chestnuts in a pan with a quart of broth, put on the fire until boiling, then move to the side and boil slowly until tender. When cooked rub the chestnuts through a wire sieve with a wooden spoon, then put them back with the remainder of the liquid to the saucepan, put in a teaspoonful of sugar and a small lump of butter, and boil them up again.