Chestnut Soup - cooking recipe

Ingredients

1 lb. chestnuts
1/4 pt. cream
salt
cayenne pepper
mace
1 qt. beef or chicken stock

Preparation

Peel the outer rind from the chestnuts and place them in 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.
Put them in a pan and cover them with the stock to stew gently for about 45 minutes or until they break when touched with a fork.
Puree the chestnuts; add salt, cayenne pepper and mace, stirring until it boils.
Add the cream. Serves approximately 4.