Soup, Chestnut and Rice (Boom)

1 review, 5 star(s). 100% would make again

Ready in 2 hours 15 minutes

Simple and delicious. This is adapted from Tuscany: The Beautiful Cookbook, page 56.


10 oz. chestnuts
3 tbsp extra virgin olive oil
1 small yellow onion; chopped
2 carrots; peeled and chopped
2 stalks celery; trimmed and chopped
1 potato; peeled and coarsely diced
2 bay leaves
8 cups light chicken stock/broth
1 cup Arborio rice
1 Salt

Original recipe makes 4



With a small, sharp knife, make an X on the flat face of each chestnut. Bring a medium saucepan of water to a rolling boil and add the chestnuts. Boil for about 5 minutes, then drain. While the chestnuts are still hot, remove both the hard outer shell and the furry inner skin. Chop the chestnuts coarsely and set aside.

In a deep saucepan over low heat, warm the olive oil. Add the onion and fry gently, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery, and potato and stir well. Add the chestnuts stock and bay leaves and bring slowly to a boil. Reduce the heat to a simmer, cover and cook for 1 3/4 hours.

Add the rice and boil gently for exactly 15 minutes. Season to taste with salt.

Remove and discard the bay leaves and pour the soup into a tureen. Serve immediately.

Verified by stevemur
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[I posted this recipe.]
mlboom 6y ago

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