Original Menu Chestnut and Fennel Soup

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Chestnut and Fennel Soup

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

Ingredients :

four tablespoons butter
1 cup chopped onion (approximately one medium onion)
1 cup chopped celery (approximately 2 huge ribs)
four cups chopped fennel (about 2 big bulbs)
Salt
Pepper
2 accurate cooking apples (I used fuji. Jonagold, Jonathan, Golden delicious, or Braeburn would be top, do NOT use purple delicious), peeled, cored, and chopped
2 or three sprigs clean thyme (or a teaspoon of dried)
15 to sixteen oz. Of peeled roasted chestnuts (jarred is excellent), chopped (do NOT use water chestnuts)
four cups bird inventory (low sodium)
three cups water
1 to two tablespoons of Pernod or Ricard pastis (non-obligatory)
2 or three tablespoons of bitter cream (greater or much less to taste)
Sprigs of fennel fronds for garnish

Instructions :

Prep : 15M	Cook : 68M	Ready in : 1H15M

Notes :

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