Chestnut Soup
2 lbs. chestnuts
1 pint consommé
1 pint cream
Boil the chestnuts until tender. Remove shells and peel them whole. Save ten whole, rub all the rest through a fine sieve.
Heat the consommé. Scald the cream. Mix together. Season with salt and pepper. Add the chestnuts. Stir until well mixed, but do not allow the soup to boil. Just before serving cut up the ten chestnuts into small pieces and add to the soup.