Chestnut Soup

1 lb chestnuts
1-1/2 oz butter
2 Tbs chopped parsley
1 Tbs wholemeal flour
4 cups water

First put on the chestnuts (without shelling or pricking) in cold water, and boil for an hour. Then remove shells and put the nuts in a saucepan with the butter. Fry for 10 minutes.

Add the flour gradually, stirring all the time, then add the water. Cook gently for half an hour.

Lastly, add the parsley, boil up, and serve.

It is rather nicer if the flour is omitted, the necessary thickness being obtained by rubbing the soup through a sieve before adding the parsley. Those who do not object to milk may use 2 cups milk and 2 cups water in place of the 4 cups water.

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