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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 Cassyjean - Torrington, CT Jul 11, 2009 15 min 30 min 45 min

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