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.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)