La Soupe Aux Marrons

• 3 or 4 dozen chestnuts
• 1 oz. of gammon, cut in dice
• 1 large

Shell the chestnuts and put them in cold water with a little salt and bring to the boil. Peel then carefully and put in a saucepan with the carrots, cut in half, the potato cut in 2 or 3 pieces, and the seasoning. Add 1 pint of water, and simmer till the chestnuts are quite tender. T