Cream Of Chestnut Soup
|Chestnuts||1 Pound, boiled, shelled|
|Chopped onion||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Thyme sprig||1 Small|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Bay leaf||1 , crushed|
|Clove||1 , crushed|
|Crushed allspice||1⁄2 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Sweet milk||1 Cup (16 tbs)|
Boil chestnuts about 1 hour, shell, and pound them to a fine paste.
Place in a soup pot and cover with water.
Add vegetables, chicken stock, and seasoning.
Boil together until celery and onion are tender; thicken with the flour and butter rubbed to a paste.
At the last moment add cream and milk.
Let boil up once and serve very hot with cheese straws.