Recipes > Soup > Spanish Soup

Spanish Soup


  • 3 pints of chestnuts peeled and skinned
  • 2 Spanish onions
  • 6 potatoes
  • 2 turnips cut up in dice
  • 1 teaspoonful of thyme
  • 1 dessertspoonful of vinegar
  • 2 ounces of grated cheese
  • 1 ounce of butter
  • 2 quarts of water
  • pepper and salt to taste


Boil the chestnuts and vegetables gently until quite tender, which will take 1 1/2 hours. Rub them through a sieve and return the soup to the saucepan; add the butter; vinegar, and pepper and salt to taste. Let it boil 10 minutes, and sift in the cheese before serving.


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Dr. Allinson's Cookery Book (1915).

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