 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts (1 lb in shell or 14 oz bottled whole) |
1 shallot, chopped |
2 leeks (white and pale green parts only), chopped |
3/4 stick (6 tablespoons) unsalted butter |
2 tablespoons dry white wine |
1/2 fennel bulb (sometimes called anise), stalks and core discarded and bulb coarsely chopped |
1 cup chicken broth |
2 1/2 cups water |
1/4 cup half-and-half |
Directions:
1. Coarsely chop chestnuts, reserving 1/3 cup for garnish.
2. Cook shallot and leeks in 2 tablespoons butter in a 5-quart 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 half-and-half and cool mixture slightly.
3. 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.
4. While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet 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 4 minutes.
5. Serve soup topped with chestnuts and drizzled with browned butter.
|
|