Chestnut Fennel Cream Soup
Chestnut Fennel Cream Soup is a luxurious, comforting dish that combines the earthy flavor of roasted chestnuts with the subtle sweetness of fennel. Perfect for cold weather or a festive meal, this French-inspired soup features a smooth, creamy texture enhanced by the richness of butter and cream. The addition of crispy sautéed chestnuts provides a delightful crunch that contrasts beautifully with the velvety soup. Ideal for serving as a starter during holiday dinners or a cozy weeknight treat, this soup is both indulgent and satisfying.
Servings: 4
Ingredients
- 2 cups chestnuts, roasted, shelled and skinned
- 1 shallot, peeled and chopped
- 2 leeks, white and pale green parts only, finely chopped
- 3 ounces butter
- 0.25 cup white wine, dry
- 1 fennel bulb, stalks and core discarded, and bulb coarsely chopped
- 2 cups chicken stock, low sodium
- 1.5 cups water
- 0.5 cups heavy cream
Instructions
- Coarsely chop the chestnuts, reserving a ⅓ cup for garnish. Cook shallot and leeks in 2 ounces of butter in a 5-quart heavy pot over moderate heat, stirring until softened. Add wine and simmer until almost all liquid evaporates, about 1 minute. Stir in fennel, stock, chestnuts (excluding garnish), and water, then simmer covered for 20 minutes. Stir in the cream and cool mixture slightly.
- Purée mixture in batches in a blender until smooth, transferring to a clean pot; use caution when blending hot liquids. Return soup to a simmer, thinning with water if desired. Season the soup with salt and pepper to taste.
- While soup is reheating, heat remaining butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter are browned, about 4 minutes.
- Serve soup topped with chestnuts and drizzled with browned butter.
Cooking Tips for Chestnut Fennel Cream Soup:
- Roast Chestnuts Properly: Ensure your chestnuts are roasted until tender and easy to peel. Roasting at a medium heat in the oven for 20-30 minutes works best. The skin should peel off easily once cool.
- Leeks and Shallots: When chopping leeks, make sure to use only the white and pale green parts for a more delicate flavor. Thoroughly rinse them to remove any dirt or sand.
- Simmering Fennel: Fennel can be slightly tough, so be sure to simmer it for the full 20 minutes to soften it and bring out its sweet, aromatic flavor.
- Perfect Creaminess: When blending the soup, allow it to cool slightly before puréeing to avoid splattering. A high-speed blender works best for achieving a silky texture.
- Garnish with Care: Sauté the reserved chestnuts in browned butter just before serving for an added crunch and rich flavor. This elevates the dish with both texture and depth.
- Adjust Consistency: If you prefer a thicker soup, reduce the amount of water or add more chestnuts for a heartier texture. For a thinner soup, feel free to add extra water or stock.
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