SPANISH SOUP

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.