Old-Style Southern Cream of Chestnut Soup recipe

Ingredients:

1 quart of chestnuts.
1 tablespoon of cooking oil.
1 pint of chicken stock.
2 tablespoons of butter.
2 tablespoons of flour.
1 pint of milk.
Salt and black pepper, to taste.
Whipped cream.
Parsley, minced.

Directions:

Using a paring knife make a slit in each chestnut.

In a skillet, add the cooking oil and chestnuts and heat for five minutes, stirring until they are all got.

Remove and peel nuts. This method removes the brown skin with the hull.

Boil the nuts in the chicken stock until very soft, put through a course strainer, mashing any nuts through.

Melt the butter, add the flour and cook without browning as for white sauce; then add hot milk (use double boiler).

Keep hot until slightly thickened, then add the chestnut mixture, salt and pepper; keep steaming for about 10 minutes. The soup should be creamy, not too thick. Add more stock or milk if needed.

Serve in soup cups with a spoonful of whipped cream on top.

Sprinkle minced parsley over top.

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