Minestra di Riso, Latte e Castagne

Chestnut, Milk and Rice Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Most people either love or hate chestnuts, so perhaps this isn’t the best choice for a dinner party or supper where you don’t know your guests’ tastes too well. If you are a chestnut person, like me, you will love this delicious and very nourishing soup. Its consistency is not unlike creamy porridge – or even rice pudding.


  • 200 g (7 oz) fresh chestnuts
  • salt
  • 150 g


Pierce the chestnuts with a fork, put them in a pan, cover with lukewarm water, and boil for 5–8 minutes. Drain, then remove the shell and the soft inner skin. Place in a large pan with about litres ( pints