Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Chestnut and Rice Soup     Veg  HT  SP  75mins

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

Ingredients

450g/1lb Whole Chestnuts, shelled and skinned

450ml/15fl.oz. Fresh Stock

Salt

75g/3oz Long Grain Rice

600ml/20fl.oz. Milk

25g/1oz Butter

Ground Cinnamon

Instructions

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.
 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

More

 

 Follow us 

Share 

 

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

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

 Sign up for Free E-mailings
 

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk