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1
To make Apple-Walnut Chutney: Place butter and walnut oil in skillet, and heat over medium-high heat.
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2
Add onions, and saute, uncovered, until lightly browned, about 10 minutes.
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3
Increase heat to high, and add sugar and honey.
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Saute for 3 minutes, stirring constantly.
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5
Reduce heat to low, and add apples and sherry vinegar.
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Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes.
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Add walnuts, and cook 5 minutes more.
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8
Remove from heat, stir in salt and pepper, cover to keep warm and set aside.
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9
To make Chestnut-Fennel Soup: Heat 2 tablespoons butter in nonreactive 2-quart stockpot over medium heat.
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10
Add onions and salt, and cook until onions are transparent.
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11
Add chestnuts, fennel, celery and bay leaves.
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12
Cook about 3 minutes, stirring occasionally to prevent scorching.
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13
Add stock, and bring to a boil.
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14
Reduce heat to medium-low, and cook, covered, 15 minutes.
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15
Remove cover, and cook 15 minutes more.
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16
Remove from heat, discard bay leaves and place contents in blender or food processor.
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Process until smooth.
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18
Strain and discard solids.
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19
Season with salt and pepper, and keep warm.
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20
Melt remaining 1 tablespoon butter in saucepan on high heat, allowing butter to brown.
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21
Remove from heat, and fold browned butter into soup.
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22
To serve, warm chutney and mound equal portions in center of six warm soup plates.
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23
Ladle soup over chutney, and serve.
