Chestnut and Rice Soup


(Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne)

(Serves 6)

300g peeled chestnuts
3 tbspn extra virgin olive oil
1 small white onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 medium potato, diced
8 cups chicken stock
2 bay leaves
2 cups Aborio rice (or short grain)
salt to taste

  1. Prepare chestnuts and peel, after boiling in hot water for 10 mins.
  2. Chop coarsely and put aside.
  3. Warm olive oil in deep saucepan over low heat.
  4. Add onion and saute gently, stirring often, until translucent.
  5. Add carrots, celery and potato and stir.
  6. Add chopped chestnuts, stock and bay leaves, bring slowly to the boil.
  7. Reduce to a simmer and cook for 1-3/4 hours.
  8. Add rice and cook for exactly 15 mins.

 

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