A deliciously different soup that marries the flavours of chestnut and fennel to create something special

Ingredients

400g frozen peeled chestnuts

1 shallot, chopped
2 leeks (white and pale green parts only), chopped
4 tablespoons unsalted butter
2 tablespoons dry white wine
1/2 fennel bulb, stalks and core discarded and bulb coarsely chopped
1 cup chicken broth
2 1/2 cups water
1/4 cup milk

 Method

Coarsely chop chestnuts, reserving 2-3 tablespoons for garnish.

Cook shallot and leeks in 2 tablespoons butter in a heavy pot over moderate heat, stirring, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in milk and cool mixture slightly.

Purée mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper.  

While soup is reheating, heat remaining 2 tablespoons butter in a pan over moderately high heat until foam subsides, then sauté reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 8-10 minutes.

Serve soup topped with chestnuts and drizzled with browned butter.