Cream of chestnut and fennel soup

Rich, warming winter soup. Chestnuts aren’t just for Christmas!

Cream of chestnut and fennel soup recipe

1. PREP
Discard the tough green part of the leek and the outer leaf. Finely chop the rest and rinse in a sieve under running water.

Cut the top and fronds off the fennel bulb and discard any tough outer leaves. Finely chop.

Peel and finely chop the onion. Rinse the rosemary sprig and finely chop the needles. Peel and crush the garlic.

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!

Rate this recipe

Rate this recipe

  • Click on the star to give this recipe a rating out of five. And please post your comments below. We love feedback!
comments powered by Disqus