In fact, this recipe first appeared in the cookbook Betje, de goedkope keukenmeid, verzameling van beproefde voorschriften om lekker te koken en te braden, te stoven en te bakken, in te leggen enz enz. by G.B van Goor, published in Gouda in 1887. We translated and adapted the recipe from the original Dutch in Kastelenkookboek cookbook. It has been published on the Dutch Food site with the kind permission of the publisher.
Enjoy as a light soup or, if you prefer a thicker soup, bind with some toasted bread.
Yield: Serves 4
- 4¼-8½ cups (1-2 liters) beef or veal stock
- 7 cups (1 kg) chestnuts
- Salt and freshly milled pepper
- White bread, toasted
- Fresh parsley, to garnish
- YOU WILL NEED:
- A kitchen sieve
- A pestle and mortar or a food processor
Peel the chestnuts and turn them into a paste by bashing them in a pestle and mortar or processing in a food processor. Pass the chestnut paste through a sieve and mix it with the broth.
Bind the soup with toasted bread and serve in bowls, garnished with sprigs of fresh parsley.