The first step in the preparation of the chestnut soup is to peel the chestnuts making sure to remove the skin as well. Place the chestnuts in a large pot with milk, bay leaf and fennel. Add a pinch of salt and cook over low heat for 10 minutes.

Add the rice, remove the aromas and continue cooking for another 20 minutes, always over low heat, stirring occasionally. When cooked, let it rest away from the heat for 5 minutes.

After these simple steps, your soup will be ready to be tasted. This soup was prepared to celebrate the first chestnuts of the season.

Tips for making chestnut soup

The chestnut soup can be served with simple croutons of crispy rosemary bread.

You can also combine a very good wine (such as Marzemino, Trentino wine, or Valpolicella Veneto wine).

You can keep the soup in the refrigerator and consume it in 2 days or freeze it in the freezer and consume it within 3 months.

The soup is already delicious, but it can be improved by adding some legumes, cooking for example a chestnut and bean soup; another tasty variant is that of chestnut and mushrooms soup, possibly using porcini mushrooms that go perfectly with chestnuts.