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Chesnut Soup

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. two spoonfuls of stock
  2. Sugar
  3. Butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take boiled chesnuts, skin and pick out all the bad ones ;
  2. put them in a frying-pan, with a little bit of butter, and toss them till the inner scurf comes easily off;
  3. when it is rubbed off, put them in a pot with a little stock or jelly, and let them cook;
  4. drain, and pound them in a mortar, put them through a search, wetting them with the stock in which they were cooked;
  5. when they are thus prepared, put them in a stew-pan with two spoonfuls of stock;
  6. mix it well together;
  7. leave it to simmer three or four hours ;
  8. take oft the fat and add a little sugar ;
  9. season it' properly, and serve it with bread fried in butter, or a mittonage.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mortar and pestle
  • Colander