Spanish Soup – Allinson Vegetarian Cookery Book
3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes,
2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of
vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water,
pepper and salt to taste. Boil the chestnuts and vegetables gently
until quite tender, which will take 1-1/2 hours. Rub them through a
sieve and return the soup to the saucepan; add the butter; vinegar,
and pepper and salt to taste. Let it boil 10 minutes, and sift in the
cheese before serving.