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Chestnut and Fennel Soup

Chestnut and Fennel Soup Recipe

  • 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
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