Chestnut Soup Recipe

1 qt. chestnuts (Spanish preferred)

1 pint chicken stock

2 tablespoons flour

1 teaspoon sugar

salt and paprika to taste



Cover chestnuts with boiling water slightly salted. Cook until quite

soft and rub through coarse sieve, add stock, and seasoning; then

thicken with flour blended with water.



Let simmer five minutes and serve at once.



In case stock is not available milk can be used with a little butter

added.

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