Hello All!
And this is the last one for today.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chestnut Soup
 Categories: Starters, Soups, British, Nuts
      Yield: 6 Servings
      1 kg Chestnuts
      1 md Onion; peeled
           Cloves
      1 l  White or bone stock
     30 g  Flour
     30 g  Butter
           Pepper & salt
           Milk; if needed
    150 ml Double cream
  Prick the chestnuts well and roast at 400F 200C regulo 6 until the
  shells crack. Remove the shells and inner skins; pound the chestnuts
  lightly. Put into a deep pan with the onion, cloves and well
  flavoured stock, and simmer until tender, about an hour. Put through
  a mouli-legumes or blender without draining, make a white roux with
  the flour and butter and gradually stir in the chestnut puree. Bring
  to the boil and boil 2-3 mins stirring. Season highly with pepper and
  a little salt. If too think dilute with milk. Add the cream just
  before serving.
    Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6
     MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918+
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