Winter Chestnut Soup:

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For 4 portions:

- 300 g frozen chestnuts
- 100 g rice
- 1 liter mild vegetable broth
- 10 ml cream
- salt
- 50 g Gruyere cheese in thin strips, or alternatively provolone cheese
- ground cinnamon

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Cooking Instructions

In a covered pot, simmer the chestnuts for 30 minutes in the broth until they become soft.

Add the rice and simmer for another 20 minutes.

Purée the mixture completely and bring to a boil.

Remove from heat and add cream and salt to taste.

Serve in warm soup bowls and top with the cheese strips directly before serving.


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