Cut the top and fronds off the fennel bulb and discard any tough outer leaves. Finely .
Sauté the pancetta in a large saucepan then remove and set aside.
Add the oil and butter to the pan. Add the , , and fennel and a little salt and cook on a low heat for about 5 minutes until soft.
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!