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Chestnut and Rice Soup     Veg  HT  SP  75mins

Serves 4     Hot   Vegetarian  Hors d'oeuvre   Starter  Appetiser    Gluten Wheat Free  Eggless


450g/1lb Whole Chestnuts, shelled and skinned

450ml/15fl.oz. Fresh Stock


75g/3oz Long Grain Rice

600ml/20fl.oz. Milk

25g/1oz Butter

Ground Cinnamon


1. Place the chestnuts in a saucepan together with the stock and a little salt. Bring to the boil then reduce the heat and simmer for 20 minutes.

2. Remove half the chestnuts with a slotted spoon and set aside. Add the rice to the remaining chestnuts and simmer for 10 minutes

3. Meanwhile, transfer the removed chestnuts to a food processor or blender. Process until smooth. Set aside.

4. Add the chestnut puree, milk and butter to the rice mixture in the pan, mix well and continue to simmer for a further 10 minutes, stirring from time to time.

5. Adjust the seasoning and add a pinch of cinnamon. Serve hot.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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