Twenty Quick Soups by Sarah Tyson Rorer

Shell and blanch one pound of large chestnuts. Cover them with a quart of boiling water; add a slice of onion, piece of celery chopped, a bay leaf, sprig of parsley and a dash of paprica. Cover and boil thirty minutes. Press first through a colander; then add one pint of milk; return the whole to the fire. Rub together two tablespoonfuls of butter and two of flour; add to the soup; cook a minute; add a palatable seasoning of salt, and then press the whole through a puree sieve. Make hot and serve with croutons.