Rich chestnut soup
This is a typical soup from Resende, where Palm Sunday (which precedes Easter Sunday) mandates that traditional chestnut soup be served. On this day, vegetables are left out to avoid ancient superstitions.
Ingredients
-
1 teaspoon olive oil
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250 g pork tenderloin
-
150 g streaky pork belly
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2 small onions
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8 cloves of garlic
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1.5 litres of water
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500 g chestnut
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1 tablespoon of salt
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125 g rice
-
100 g of pasta
Preparation Method
- Heat the olive oil in a pan.
- Add the meat and the bacon, cut into small cubes, and brown. Add the chopped onion and garlic.
- Add 1.5 litres of water and boil for 10 minutes.
- Add the chestnuts and season with salt. When the chestnuts are cooked, add the rice and stir.
- Let it boil for 8 minutes and add the pasta.
- Adjust the seasoning and serve the soup hot in a deep dish.
