CHESTNUT SOUP, OR PUREE OF CHESTNUTS
Take four dozen chestnuts and peel them. This will be a very long process if we attempt to take off the skins while they are raw; but in order to save time and trouble, place the chestnuts in a stew-pan with a couple of ounces of butter. Place them on a slack fire and occasionally give them a stir. Heat them gradually till the husks come off without any difficulty. Having removed all the husks, add sufficient stock or water to the chestnuts, and let them boil gently till they are tender. Then pound them in a mortar and rub them through a wire sieve. Add a very little brown roux, if the soup is to be brown, and a few drops of Parisian essence (burnt sugar), or a little white roux and a little cream if the soup is to be white. Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar. Fried and toasted bread should be served with the soup.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
