2. SAUTÉ Sauté the pancetta in a large saucepan then remove and set aside.
3. SOFTEN Add the oil and butter to the pan. Add the onion, garlic, leek and fennel and a little salt and cook on a low heat for about 5 minutes until soft.
4. SIMMER Add the chestnuts, rosemary, bay leaf and two thirds of the pancetta to the pan and stir to combine. Add enough water to cover the vegetables, turn the heat to very low and simmer for 20 minutes.
5. BLITZ Remove the bay leaf and blitz the soup to a smooth cream. Add the crème fraiche and a generous grinding of black pepper and serve immediately, scattered with the reserved pancetta.
Notes from the cook
This velvety, earthy soup is a worthy starter for any special meal. And the ready-cooked chestnuts allow you to make it in no time. Entertaining made quick and easy!