Lumberjack soup
Instructions
Wash chestnuts and soak them in warm water for 12 hours.
Drain, remove cuticles, put them in the pot with milk, a pinch of baking soda, salt, and bake covered for 1 hour and a half.
Then add the rice and cook for 20 minutes, stirring and basting with a little warm milk if necessary.
When cooked add a large knob of butter and stir again.
Garnish with parsley and bring to the table.
Ingredients and dosing for 4 persons
- 400 g of dried chestnuts
- 150 g of rice
- 100 cl of milk
- Butter
- Salt