Creamy Chestnut Soup

Ingredients

• 1 pint large French chestnuts, shelled and blanched
• Salt
• 1 heaping tablespoon butter
• 1 tablespoon flour
• 1 pint boiling milk
• Pepper to taste

Method

1. 1 Shell and blanch chestnuts, then simmer in boiling water with a little salt until tender.
2. 2 Drain chestnuts, reserving the cooking water, and rub through a purée sieve.
3. 3 Melt butter with flour in a saucepan, then gradually whisk in boiling milk.
4. 4 Cook the mixture until thickened, then stir in the chestnut purée.
5. 5 Season with salt and pepper, bring to a boil, and serve immediately.