Chestnut and Fennel Soup

Chestnut and Fennel Soup

This soup has an interesting combination of flavors from chestnuts, fennel, and apples.
Based on a recipe by Elise Bauer,, January 5, 2013.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: < 30 Min Prep w/Longer Cook Time, Soups, Vegetarian
Servings: 8 servings
Author: Catherine Christiano


  • 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
  • salt
  • pepper
  • 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.
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