Description
Adapted from bon appétit, November 2014
Ingredients
Scale
- 6 tablespoons unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 yellow onion, thinly sliced
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt, freshly ground pepper
- 4-cup organic low-sodium vegetable broth
- ¼ cup coarsely chopped roasted chestnuts, ready to use (I use Trader Joes)
- ¼ cup organic Greek yogurt
- 1-tablespoon pure maple syrup
Instructions
- In a large heavy pot or Dutch oven, heat 4 tablespoons butter over medium heat.
- Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, approximately 45 to 50 minutes.
- Add broth and bring to a boil. Check to see if additional salt and or pepper are needed. Reduce heat and simmer, uncovered, until potato is falling apart, 8 to 10 minutes. Let cool slightly. Remove thyme springs and bay leaf.
- Working in batches, puree soup in a blender until smooth. Season with salt and pepper if needed.
- In a small sauté pan, heat remaining 2 tablespoons butter over medium heat. Add chopped chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted, about 4 minutes.
- In a small bowl, or bottle, mix Greek yogurt and maple syrup. Serve soup topped with maple yogurt and chestnuts.
- Soup can me made 3 days ahead. Cover and chill. Reheat to serve.
Notes
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