Chestnut and Fennel Soup
- 4 Tbsp butter
- 1 cup chopped onion (about one medium onion)
- 1 cup chopped celery (about 2 large ribs)
- 4 cups chopped fennel (about 2 large bulbs)
- Salt
- Pepper
- 2 good cooking apples, peeled, cored, and chopped
- 2 or 3 sprigs fresh thyme (or a teaspoon of dried)
- 15 to 16 ounces of peeled roasted chestnuts (jarred is best), chopped (do NOT use water chestnuts)
- 4 cups chicken stock (low sodium)
- 3 cups water
- 1 to 2 Tbsp of Pernod or Pastis (optional)
- 2 or 3 Tbsp of sour cream (more or less to taste)
- Sprigs of fennel fronds for garnish
- Produce
- Celery (1 cup)
- Chestnuts, roasted (15 ounces)
- Cooking apples, good (2)
- Onion (1 cup)
- Thyme, fresh (2 sprigs)
- Canned Goods
- Chicken stock, low sodium (4 cups)
- Cooking & Baking
- Fennel (4 cups)
- Fennel fronds (1 Sprigs)
- Pepper (1)
- Salt (1)
- Drinks
- Water (3 cups)
- Dairy
- Butter (4 Tbsp)
- Sour cream (2 Tbsp)
- Other
- 1 to 2 Tbsp of Pernod or Pastis (optional)
Preparation
Read recipe preparation on simplyrecipes.com
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Published January 6, 2013 (1 month ago).
33 people saved this recipe.
