Chestnut and Fennel Soup
have a unique taste and texture that pair well with
fennel and apple. This soup combines those
ingredients in a creamy and smooth soup. Although a
dry white wine can be used in place of the cider,
the addition of dry hard cider provides a subtle
taste of apple. In addition, any leftover cider can
be served with the meal, as it pairs well with the
2 leeks, white and light green parts chopped
4 tablespoons butter
¼ C dry hard cider
½ fennel bulb, core and stalk removed, and coarsely
1 ¾ chestnuts, roasted, shelled/skinned and coarsely
1 ½ C chicken stalk
2 C water
½ C Half and Half
¼ C granny smith apple (or other tart apple)
skinned, cored and small diced
In a 4qt
pot, sauté shallot and leeks in 2 tablespoons of
butter until softened. Deglaze pan with cider and
than add fennel, 1 ½ cups of chestnuts (reserving
other ¼ cup for garnish), chicken stock and water.
Bring to a simmer, cover and cook until the fennel
has softened, about twenty minutes.
the pot from the heat and allow the soup to cool
slightly. Puree in a food processor or blender until
smooth. Return the soup to the pot, add the half and
half, and season to taste with salt and pepper. Than
gently reheat the soup, adding additional chicken
stock if it is too thick.
soup is reheating, sauté the reserved ¼ cup of
chestnuts and diced apple in 2 tablespoons of
butter, until the chestnuts are crunchy and the
apple golden brown. Season with salt and pepper and
keep warm until the soup is ready to serve.
soup in warmed bowls and top with 1 tablespoon of
the chestnut and apple garnish.
Inspired by a recipe in Gourmet/November 2000