Chestnut Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Mrs Glasse’s recipe of 1747 for chestnut soup begins: ‘Take half a hundred chestnuts . ..’ She adds a quart of beef broth, some ham, veal, a pigeon, herbs, onions, carrots and mace. She cooks two more pigeons in the soup, lays them in a dish on each side of a crisp-fried French loaf, pours the broth with the chestnuts over them and serves. She adds a note that a French cook would beat a pheasant and a brace of partridges to pieces and add to the broth but she clearly feels