Recipes > Soup > Chestnut Soup

Chestnut Soup


  • 25 Italian chestnuts
  • soup stock
  • 1 tablespoonful of cracker dust
  • salt
  • pepper
  • yolks of 2 raw eggs
  • 1 quart of warm milk


Remove the outer peel or coating from the chestnuts; pour scalding water over them, and rub off the inner coating. Put them into a saucepan with one quart of soup stock, and boil for three-quarters of an hours; drain; rub them through a colander, then through a sieve, with the cracker dust, or pound to a paste in a mortar; season with salt and pepper; add gradually the stock in which they were boiled; add one pint more of stock; boil once, and draw to one side of the fire.

Beat up the yolks; add them to the warm milk; whisk the milk into the soup; taste for seasoning; pour into a hot tureen, and send to table with croutons.


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Fifty Soups (1884).

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