Chestnut Soup with Beans and Rice

Ingredients

• 400 g cooked chestnuts (vacuum sealed)
• 800 ml poultry broth
• 60 g lard
• 1 onion
• 2 carrots
• 1 stalk leek
• 150 g green beans
• 1 tbsp butter
• 4 sprigs thyme
• 100 g risotto rice
• 75 ml milk
• Salt
• ground pepper

Instructions

1. 1.

   Add the chestnuts and poultry broth to a pot and bring to a boil. Simmer gently for about 15 minutes, then mash roughly.

2. 2.

   Dice the lard finely. Peel and dice the onion and carrots. Wash, trim, and slice the leek into rings. Rinse, trim, and cut the beans into pieces.

3. 3.

   Sauté the lard in hot butter, then add the onion, carrots, leek, and beans along with thyme, rice, and milk to the chestnuts. Simmer gently for about 20 minutes, stirring occasionally and adding more broth if needed. Season with salt and pepper at the end.