1 kg fresh chestnuts
500 g fresh beans (e.g. Borlotti)
1 litre milk
250 g rice
50 g butter
lots of Parmesan
Use a sharp knife to cut a slit in each chestnut and put them on the embers of a fire or in a hot oven for a few minutes to make it easier to remove the outer shell and inner skin. Put the milk in a large pan with a glass of water; bring to the boil. Season with salt and add the butter followed by the chestnuts and beans. If you like, you can also add a stock cube. When the soup comes to the boil, tip in the rice and allow to cook for 20 minutes, stirring occasionally. Serve with a generous sprinkling of Parmesan.