Chestnut Soup
- 3 cups cold water
- 2 cups scalded milk
- 1/8 tsp. celery salt
- salt
- cayenne
- nutmeg
- 2 tbsps. onion
- 4 tbsps. butter
- 2 tbsps. flour
- 1 cup cream
Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture. Cook five minutes, add cream, strain and serve like a rascal with a smile on your face.
Submitted by Jul 11, 2009
15 min
30 min
45 min