Rice and Chestnut Soup
250g chestnuts cooked 200g rice 40g soft cheese like emmenthal cut into cubes 20g butter ground cinnamon Boil water in a casserole. Add chestnuts and rice and cook for about 18 minutes while stirring frequently. Remove from heat. Add butter and quickly stir until butter melts. Put back on heat. Add cheese cubes and the cinnamon. Stir well and serve.
