1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste
Cover chestnuts with boiling water slightly salted. Cook until quite soft and rub through coarse sieve, add stock, and seasoning; then thicken with flour blended with water.
Let simmer five minutes and serve at once.
In case stock is not available milk can be used with a little butter added.