For those who prefer a thick soup, pea-flour may be added. Allow 1 level
tablespoon to each pint of soup. Mix with a little cold water, and add to
the boiling soup. One or two onions may also be cooked with the celery, if
liked.


4. CHESTNUT SOUP.

1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped
parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.

First put on the chestnuts (without shelling or pricking) in cold water,
and boil for an hour. Then remove shells and put the nuts in an enamelled
saucepan with the fat. Fry for 10 minutes. Add the flour gradually,
stirring all the time, then add the water. Cook gently for half an hour.
Lastly, add the parsley, boil up, and serve.

It is rather nicer if the flour is omitted, the necessary thickness being
obtained by rubbing the soup through a sieve before adding the parsley.
Those who do not object to milk may use 1 pint milk and 1 pint water in
place of the 1-1/2 pints water.


5. FRUIT SOUP.

Fruit soups are used extensively abroad, although not much heard of in
England. But they might be taken at breakfast with advantage by those
vegetarians who have given up the use of tea, coffee and cocoa, and object
to, or dislike, milk. The recipe given here is for apple soup, but pears,
plums, etc., may be cooked in exactly the same way.