La Soupe Aux Marrons
From Recipes of all nations (1946).
Source and licence
From Recipes of all nations (1946), printed page 22, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-104467-115
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Ingredients: 3 or 4 dozen chestnuts, 1 oz.
- of gammon, cut in dice, 1 large potato, 1 or 2 carrots, 1 bayleaf, water, stock, salt, pepper, croutons of fried bread.
- Method: Shell the chestnuts and put them in cold water with a little salt and bring to the boil.
- Peel them carefully and put in a saucepan with the carrots, cut in half, the potato cut in 2 or 3 pieces, and the seasoning.
- Add 1 pint of water, and simmer till the chestnuts are quite tender.
- Then rub the chestnuts/the carrots and the potato through a sieve, put this puree into a saucepan and add a littfe hot stock to thin the puree.
- Stir well, simmer for a few minutes, and serve with croutons of fried bread.
- A little sugar is sometimes added to this soup.