Spanish Chestnut Soup
6 cups chestnuts, peeled and skinned
2 Spanish onions
6 potatoes
2 turnips, diced
1 tsp thyme
1 tsp vinegar
2 oz grated cheese
1 oz butter
2 qts water
Pepper and salt to tasteBoil the chestnuts and vegetables gently until quite tender, which will take 1-1/2 hours. Rub them through a sieve and return the soup to the saucepan.
Add the butter; vinegar, and pepper and salt to taste. Let it boil 10 minutes, and sift in the cheese before serving.
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