Simple and delicious. This is adapted from Tuscany: The Beautiful Cookbook, page 56.
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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Serving Size: 1 Serving (708g) | ||
Recipe Makes: 4 | ||
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Calories: 494 | ||
Calories from Fat: 104 (21%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 494
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