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📝 Description
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🥘 Ingredients
3/4 lb. of Spanish chestnuts, 1/4 pint of cream; seasoning to taste of salt, cayenne, and mace; 1 quart of stock No. 105.
👨🍳 Method
Take the outer rind from the chestnuts, and put them into a large pan of warm water. As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them. Now cover them with good stock, and stew them gently for rather more than 3/4 of an hour, or until they break when touched with a fork; then drain, pound, and rub them through a fine sieve reversed; add sufficient stock, mace, cayenne, and salt, and stir it often until it boils, and put in the cream. The stock in which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to, or it may, in part, be added to it; and the rule is, that 3/4 lb. of chestnuts should be given to each quart of soup.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried out the classic Chestnut (Spanish) Soup from Mrs. Beeton’s Book of Household Management, and it turned out to be a delightful surprise. I found the process of peeling the chestnuts a bit labor-intensive, but the result was worth it. The creamy texture and the subtle sweetness of the chestnuts paired wonderfully with the hint of spices, making it a comforting bowl of warmth that could easily become a cozy weeknight go-to. This recipe would be perfect for a comfort-seeker looking to add a bit of history and sophistication to their meal without breaking the bank. The soup’s rich, velvety mouthfeel paired with the delicate balance of spices is a reminder of why this dish has stood the test of time. I’ll definitely be making this again, especially when a trip to the market yields some fresh, affordable chestnuts.
