Chestnut Fennel Soup

1. 1

   Coarsely chop chestnuts, reserving 1/3 cup for garnish.

2. 2

   Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened.

3. 3

   Add wine and simmer until almost all liquid is evaporated, about 1 minute.

4. 4

   Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes.

5. 5

   Stir in half-and-half and cool mixture slightly.

6. 6

   Puree mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids).

7. 7

   Return soup to pot and bring to a simmer, thinning with water if desired.

8. 8

   Season with salt and pepper.

9. 9

   While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes.

10. 10

    Serve soup topped with chestnuts and drizzled with browned butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.