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Soup & Stew
2 servings
10 minutes
45-50 minutes
Melissa’s Corporate Chefs
2 cups Italian chestnuts roasted, shelled, and skinned
2 shallots, chopped
2 leeks, chopped (white and pale green parts only)
¾ stick unsalted butter
2 tablespoons dry white wine
½ fennel, coarsely chopped
1 cup chicken broth
2½ cups water
¼ cup half and half
Coarsely chop chestnuts, reserving ⅓ 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.
