Chestnut and Fennel Soup
This soup has an interesting combination of flavors from chestnuts, fennel, and apples.Based on a recipe by Elise Bauer, simplyrecipes.com, January 5, 2013.
Servings: 8 servings
- 4 tablespoons butter or margarine
- 1 cup onion chopped, about one medium
- 1 cup celery chopped, about 2 average stalks
- 4 cups fennel chopped, about 2 large bulbs
- 2 cooking apples Fuji, Jonagold, Jonathan, Golden delicious, Braeburn (not red delicious), peeled, cored, and chopped. Try adjusting recipe using 1 cup.
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 16 ounces roasted chestnuts peeled and chopped (prepared and packaged or in a jar are easiest)
- 4 cups low sodium chicken broth use vegetable broth for vegetarian version
- 3 cups water
- 1-2 tablespoons Pernod or Ricard pastis optional
- 3 tablespoons sour cream
- sprigs of fennel fronds
- In an 8 quart stock pot, over medium heat, melt butter. Add chopped onion, celery, and fennel. Sprinkle with salt and ground pepper. Saute, about 10 minutes, until vegetables are softened.
- Add chopped chestnuts, apples, thyme, chicken broth, and water. Increase heat until boiling, then reduce to simmer, covered for 45 minutes.
- Use an immersion blender to puree soup or work in small batches using a blender or food processor.
- If too thick, add additional water. Adjust seasonings with salt and pepper. Stir in Pernod or Pastis, if using. Sour cream can be stirred in or diluted a bit with water and drizzled over individual bowls when serving. Garnish with fennel fronds.