Creamy Chestnut Soup With Mace

Ingredients

• 1 quart large chestnuts
• Hot water
• Good stock
• Mace
• Cayenne
• Salt
• ¼ pint heavy cream

Method

1. 1 Peel chestnuts and blanch in hot water. Drain and rub off the inner skin.
2. 2 Cook chestnuts in good stock until tender. Drain and rub through a fine sieve.
3. 3 Add more stock to the puree and season with mace, cayenne, and salt.
4. 4 Stir until it boils, then add cream. Serve immediately.