Soup With Rice And Chestnuts

Preparation:

Preparation: Peel the chestnuts and immerse them in cold water for 1 night. Then drain them and put them in a pan with 150 cl of water, 2 tablespoons of oil and a pinch of salt; let it cook for 2 hours. Meanwhile, chop the parsley and onion, put everything in a pan, add the remaining oil and fry until the onion softens. When the chestnuts have finished cooking, add the rice, stirring occasionally. When the rice is almost cooked, add the sautéed vegetables and finish cooking.