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Chestnut
and Potato Soup
One
pound of chestnuts
Two pounds of potatoes
2 carrots
1 large onion
Two ounces of butter
Quarter pint of hot milk
Mixed herbs, salt and pepper
Wash chestnuts, cut a small piece of skin from each and
boil for 45 minutes until soft. Skin chestnuts when
warm and chop up. Put 4 pints water into heavy pan and bring
to boil. Chop vegetables into dice. Put into pan with chestnuts.
Season and simmer for two hours. Adjust seasoning, add chopped
parsley and milk.
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