Rice and chestnut soup
Instructions
Peel the chestnuts and emerge them in cold water for 1 night.
Then drain and put them in a pan with 150 cl water, 2 tablespoons of olive oil and a pinch of salt; simmer for 2 hours.
Meanwhile, mince the parsley and onion, put all in a pan and add the remaining oil and leaving Sauté until the onion Wilts.
When chestnuts are finished cooking, add the rice, stirring occasionally.
Almost finished cooking the rice, add the sauce and completed cooking.
