PURÉES
59. CHESTNUT PURÉE.--There are many recipes for the use of chestnuts in the making of foods, but probably none is any more popular than that for chestnut purée. The chestnuts develop a light-tan color in the soup. The very large ones should be purchased for this purpose, since chestnuts of ordinary size are very tedious to work with.
CHESTNUT PURÉE
(
Sufficient to Serve Four
)
- 1 c. mashed chestnuts
- 1 c. milk
- 2 Tb. flour
- 2 Tb. butter
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. celery salt
- 1 c. white stock
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add to this the mashed chestnuts, salt, pepper, celery salt, and stock. Heat thoroughly and serve.
60. SPLIT-PEA PURÉE.--Dried peas or split peas are extremely high in food value, and their addition to soup stock makes a highly nutritious soup of very delightful flavor. Such a purée served in quantity does nicely for the main dish in a light meal. Instead of the peas, dried beans or lentils may be used if they are preferred.
SPLIT-PEA PURÉE
(
Sufficient to Serve Four
)
- 3/4 c. split peas
- 1 pt. white stock
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
- 2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a colander. Heat the stock and add to it the pea purée, salt, and pepper. Rub the butter and flour together, moisten with some of the warm liquid, and add to the soup. Cook for a few minutes and serve.