Chestnut and Fennel Soup Recipe
- 4 Tbsp butter
- 1 cup chopped onion (about one medium onion)
- 1 cup chopped celery (about 2 large ribs)
- 4 cups chopped fennel (about 2 large bulbs)
- 2 good cooking apples (I used fuji. Jonagold, Jonathan, Golden delicious, or Braeburn would be good, do NOT use red delicious), peeled, cored, and chopped
- 2 or 3 sprigs fresh thyme (or a teaspoon of dried)
- 15 to 16 ounces of peeled roasted chestnuts (jarred is best), chopped (do NOT use water chestnuts)
- 4 cups chicken stock (low sodium)
- 3 cups water
- 2 or 3 Tbsp of sour cream (more or less to taste)
- Sprigs of fennel fronds for garnish
1 Melt butter in a large, thick-bottomed pot (6 to 8 qt) on medium heat. Stir in the chopped onion, celery, and fennel. Sprinkle with salt and pepper. Cook until the onions are translucent and the fennel and celery softened, about 10 minutes.
2 Stir in the chopped roasted chestnuts, chopped apples, and thyme. Add the chicken stock and water. Increase the heat to high and bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes.
3 Working in batches, purée in a blender or food processor until completely smooth. Remember to fill the blender bowl no more than halfway, and keep your hand pressing down on the top of the blender lid, or the pressure from blending the hot liquid may cause the soup to splatter everywhere.
4 If too thick, add more water to thin to the consistency you desire. Taste and add more salt and pepper if needed. Either stir in sour cream, or dilute the sour cream and drizzle over the bowls at service.
Serve hot, garnish with fennel fronds.
Yield: Serves 6-8.
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