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Chestnut Soup

30 Chestnuts.
500 ml second Stock.
l300mls Milk.
30g Butter.
1 teaspoonful Sugar.
140ml Cream.
Pepper and Salt.

Shell the chestnuts and put them in boiling water for about five minutes, then drain them and scrape thoroughly; wash them afterwards in several waters, and put them on with 600ml milk and 600ml water, and let them boil till they are quite tender; drain them and rub them through a wire sieve. Now put the chestnut farina into a clean saucepan with the butter and sugar, and stir till mixed thoroughly, then add the stock gradually, then the 600ml of milk, stir till it just boils ; add the cream, pepper, and salt to taste, and serve.

Soup Recipes

Soup Americaine

350g Peas.
2 Onions.
500g Neck Mutton.
Small bit Carrot and Turnip.
350g Tomatoes.
½ teaspoonful Sugar.
Salt and Pepper.
2½ litres Water
Leaf of Celery.

Soak the peas, which may be either dried, fresh, or split; put them in a saucepan with the water and the mutton. Let it boil, then add the onions chopped, the carrot, turnip, and celery. Cut up in small pieces, add the sugar. Let all boil two hours; then add the tomatoes, cut up in small pieces also, and boil gently half an hour longer. Remove the meat, and pass the soup through a fine sieve. Return to the saucepan ; add the pepper and salt, and a teacupful of small squares of fried bread, and serve. This soup is good Maigre, in which case substitute 45g fresh butter for the meat.

Soup Recipes

Lobster Bisque

1 can of Lobster.
1 breakfast-cupful Grated Bread.
Salt and Pepper, Nutmeg.
Cayenne.
55g Butter.
1 litre Milk.
1 litre Water.
1 table-spoonful Flour.

Take a can of lobster of a good quality, take out the very best pieces and cut them in small squares without tearing them, and put them aside. Put what remains of the lobster (the inferior parts) in a mortar, and pound it quite smooth with the butter. Soak the bread in the water, adding the flour, salt, pepper, and nutmeg, and put all on the fire in the soup pot with the pounded lobster and butter; stir till it boils, and boil for a quarter of an hour; then pass it all through a sieve, add the milk and pieces of lobster, and return to the pot till it boils up. Serve with small squares of fried bread, and send thin slices of lemon to table with it. This is an excellent soup, and can of course be made with fresh lobster, but is good made with the canned.

Soup Recipes