RICE AND CHESTNUT SOUP

SOURCE: PATRICE DARD. CULINARY ART AND TRADITIONS OF SWITZERLAND.

Sitting along the coast of Lake Lucerne and on the foot of Mount Rigi has given the Swiss founding region of Schwyz a warm and temperate peculiarity. Consequentially favorable to the climate is the liberal growth and abundance of sweet chestnut trees, a floral population that dates back to the 14th century and concentrates in the “Riviera of Central Switzerland”, the lakeside village of Gersau.

Ingredients

1/3 cup/60 grams rice

3 tablespoons/42 grams unsalted butter

3/4 cup/100 grams chestnuts, soaked OR roasted and peeled

5 cups/1200 mL beef stock, preferably homemade

Salt and freshly ground black pepper to taste

3/4 cup/40 grams coarsely chopped onions

3.5 ounces/100 grams freshly grated Sbrinz cheese (see Note below)

Chopped chives for garnish

Specific Equipment

Medium-sized stockpot

Sauté pan

Serves 4 to 6

Instructions

1. Melt 1 1/2 tablespoons/21 grams butter in a stockpot over medium heat. Stir in the rice and sauté for 5 minutes or until the rice grains become translucent.

2. Pour in beef stock and add in the chestnuts. Bring the soup to a boil and cook for 20 minutes. Season with salt and pepper according to taste.

3. Sautè the onions with the remaining 1 1/2 tablespoons/21 grams butter in a sauté pan over medium heat for 5 minutes or until tender. Set aside.

4. Remove soup from heat and serve by sprinkling generously with Sbrinz cheese and garnishing with sautéed onions and chopped chives.

NOTE: Sbrinz is an aged hard cheese made from unpasteurized cow’s milk and can only be found in central Switzerland. The cheese may be difficult to source from delicatessens and specialty stores. If such is the case, Parmigiano-Reggiano works a substitute due to similarities in flavor profiles.