Preparation time
2 hours 30 min
Measurements
4 people
Recipe type
Pasta, rice and soups
Ingredients
1 leaf
bay leaves
1 pinch
bicarbonate of soda
2 knobs
butter
300 gr
dried chestnuts
1 lt
milk
200 gr
rice
to taste
salt
Soak the chestnuts in a pan of water and bicarbonate of soda overnight. When you are ready to use them the next day, rinse them thoroughly and try to remove all the furry skin. Then place in a pan, cover with water and add the bay leaf. Cook over medium heat until the chestnuts have completely absorbed the water, then add three-fourths of the milk, warmed, bring to boil and add the rice. Add salt to taste and cook for ten minutes or so, stirring constantly.
Pour in the remaining hot milk and cook until done. The chestnuts should disintegrate and the soup should look thick and creamy. Remove from the heat, cream with butter and serve.