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.
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
Add the rice and cook for about 12 minutes, until the rice is half cooked, then add the milk and butter. Cook until the soup is very thick and creamy then season and serve piping hot.
© 1995 Valentina Harris. All rights reserved.