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

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Name: Soup, Chestnut and Rice (Boom)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Soup, Chestnut and Rice (Boom)

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

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.

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Nutrition

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Serving Size: 1 Serving (708g)
Recipe Makes: 4

Calories: 494
Calories from Fat: 104 (21%)

Amt Per Serving		% DV

	Total Fat 11.6g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 1332.4mg		46 %
Potassium 1019mg		27 %
Total Carbohydrate 84.6g		25 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 78.6g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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