Chestnut Soup

1. 1

   In a large saucepan, bring the chicken bouillon to a boil over high heat.

2. 2

   Add the chestnuts, bacon, fennel, salt and pepper.

3. 3

   Simmer over medium-low heat for 40 minutes.

4. 4

   Remove the saucepan from heat.

5. 5

   Discard the bacon.

6. 6

   Using a slotted spoon, remove the chestnuts from the broth and place them in a food processor.

7. 7

   Add about 2 cups of the broth and process to a smooth puree.

8. 8

   Add additional broth, if needed.

9. 9

   Pour the puree back into the saucepan with the remaining broth.

10. 10

    Add the goat's milk or yogurt and stir well to combine.

11. 11

    Correct the seasoning, adding more salt and pepper if desired.

12. 12

    Heat gently and serve garnished with fresh fennel sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.