Chestnut Soup from The Times Cookery Book by Katie Stewart
Serve this soup on a special occasion as it’s essentially a party soup. Use fresh chestnuts and buy the best, the larger ones are easier to peel. Cut a slit on
Ingredients
- ¼ pint (1½ dl) single cream
- chopped parsley
- salt
- freshly milled pepper
- 1 stalk celery
- 2 pints (generous 1 litre) chicken stock
- 1 oz (25 g) butter
- 1 onion
- 1 lb (450 g) chestnuts
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