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Chestnut and Fennel Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Creamy chestnut soup with roasted chestnuts, fennel, apples, celery, and a decadent swirl of sour cream.
Ingredients:
  • 4 tablespoons 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)
  • Salt
  • Pepper
  • 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
  • 1 to 2 tablespoons of Pernod or Ricard pastis (optional)
  • 2 or 3 tablespoons of sour cream (more or less to taste)
  • Sprigs of fennel fronds for garnish
Instructions:
  • In a large, heavy-bottomed pot, melt butter over medium heat. Add chopped onion, celery, and fennel. Season with salt and pepper. Sauté until onions are translucent and fennel and celery are softened, about 10 minutes.
  • Combine the roasted chestnuts, apples, and thyme in the pot. Pour in the chicken stock and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes.
  • Blend the soup in batches in a blender or food processor until smooth, filling the blender halfway and keeping the lid pressed down to prevent splattering from the hot liquid.
  • Season to taste and incorporate Pernod and/or sour cream. If too thick, add water to reach desired consistency. Adjust salt and pepper as needed. Blend in Pernod or Pastis if preferred. Mix in sour cream or drizzle on top when serving. Enjoy hot, garnished with fennel fronds. (from Chestnut and Mushroom Soup by A Communal Table)

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