Chestnut and Fennel Soup

Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.

The recipe works best with packaged cooked chestnuts. However, if those are not available, you can easily prepare chestnuts from scratch if you want. Cut a cross, about 1/8 inch deep and wide enough to go to the edges of one side of the chestnut, into the shells (so steam can escape), place on a baking tray cut side up, and roast for 30-35 minutes at 350°F. Cool until cool enough to handle, but still warm, and peel off the shells. This soup has a tendency to thicken over time, so dilute it with water as needed.

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 6-8.

Ingredients

  • 4 Tbsp butter
  • 1 cup chopped onion (about one medium onion)
  • 1 cup chopped celery (about 2 large ribs)
  • 4 cups chopped fennel (about 2 large bulbs)
  • Salt
  • Pepper
  • 2 good cooking apples (I used fuji. Jonagold, Jonathan, Golden delicious, or Braeburn would be good, do NOT use red delicious), peeled, cored, and chopped
  • 2 or 3 sprigs fresh thyme (or a teaspoon of dried)
  • 15 to 16 ounces of peeled roasted chestnuts (jarred is best), chopped (do NOT use water chestnuts)
  • 4 cups chicken stock (low sodium)
  • 3 cups water
  • 1 to 2 Tbsp of Pernod or Ricard pastis (optional)
  • 2 or 3 Tbsp of sour cream (more or less to taste)
  • Sprigs of fennel fronds for garnish

Method

chestnut-fennel-soup-1

1 Melt butter in a large, thick-bottomed pot (6 to 8 qt) on medium heat. Stir in the chopped onion, celery, and fennel.  Sprinkle with salt and pepper. Cook until the onions are translucent and the fennel and celery softened, about 10 minutes.

chestnut-fennel-soup-2 chestnut-fennel-soup-3 chestnut-fennel-soup-4 chestnut-fennel-soup-5

2 Stir in the chopped roasted chestnuts, chopped apples, and thyme. Add the chicken stock and water. Increase the heat to high and bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes.

3 Working in batches, purée in a blender or food processor until completely smooth. Remember to fill the blender bowl no more than halfway, and keep your hand pressing down on the top of the blender lid, or the pressure from blending the hot liquid may cause the soup to splatter everywhere.

4 If too thick, add more water to thin to the consistency you desire. Taste and add more salt and pepper if needed. Stir in the Pernod or Pastis if using (or other anise flavored liqueur). Either stir in sour cream, or dilute the sour cream and drizzle over the bowls at service.

Serve hot, garnish with fennel fronds.

 

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Comments

  1. Joanne @ Fifteen Spatulas

    Oh Elise you photographed this soup so beautifully! I have been making more soup lately (trying to eat soup and salad more) but it’s so tough to photograph! Love the idea of chestnuts and fennel together. My mom always roasted chestnuts for me and my brothers when we were growing up. They are so wonderful!

    • Elise

      Thanks Joanne! You’re so lucky your mom roasted chestnuts for you. I never had them until I was an adult and bought some from a street vendor in New York. Love them.

  2. Gerry @ Foodness Gracious

    I’ve never had chestnuts before :( but I do remember playing with them as a kid, we’d punch a hole in them and tie a shoelace through the middle. Each person had to strike the others chestnut..first one to break their opponents was the winner, great memories!

    • Lesley Valerio

      Gerry @ Foodness Gracious – Somehow I do not think these were sweet chestnuts (edible), but horse chestnuts (inedible and commonly known as conkers), dont confuse or mix the two!!! These two different nuts come from two different trees.

  3. Nancy Singleton Hachisu

    I love the story about the exploding chestnuts. One of the few mishaps I have miraculously avoided in the kitchen though I will never forget the eel slipping and sliding around. Somehow I never end up using our chestnuts…I have to remedy this. Thank you for reminding me. I see that we ran out of room in one of the freezers so the bag from this autumn is now sitting on the floor. Must be more diligent.

  4. Audrey

    Why not Red Delicious?

    • Elise

      Red delicious just don’t cook well. It is the worst apple to use for any recipe that requires cooking the apple.

  5. Peter

    While searching online for new soup recipes I found this one and couldn’t wait to try it. My wife and I both love chestnuts and I’m always looking for different ways to use them. I just finished making this soup and it’s delicious! Can’t wait for dinner tonight when my wife will have a chance to have some.
    Like your story with the exploding chestnuts I once had a similar experience with hot soup in a blender and I’ve been very cautious since then. When making this soup I used an immersion blender and it worked beautifully.
    Looking forward to trying more of your recipes. You have a great blog!

  6. Rosie

    I made this last night and it was delicious. I followed the recipe exactly but omitted the pastis/pernod because a) I didn’t have any-I haveSambucca and could’ve used that but more importantly b) was feeding a 5year old and since the alcohol wans’t being cooked out, was reluctant to add it to the finished dish. Regardless, we all loved it-5yr old included! Thanks so much.