Chestnut and Fennel Soup

Directions

Coarsely chop chestnuts, reserving 1/3 cup for garnish.

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.
 
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 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.