Chestnut Fennel Cream Soup

 

Chestnut Fennel Cream Soup

An exciting, delicious soup with the unique aroma of the chestnuts and the fennel, splendid!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: French
Keyword: chestnut, cream soup, holiday soup
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.

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