Years ago an aikido friend of mine and I travelled toShikoku, a Southern island of Japan.
On a brisk walk one day, we discovered the path covered with chestnuts.
We gathered a bunch and took them back to where we were staying.
Elise Bauer
We placed the chestnuts in a single layer in a large frying pan and put them on high heat.
I bet you’re free to guess what happened next?
A few minutes into our little experiment the chestnuts started exploding, like popcorn, all over the kitchen.
Elise Bauer
It was all we could do to avoid getting hit by these blazing hot, golf ball-sized projectiles.
Who knew you had to score the shells first?
Still, after the mess, I still remember how good those chestnuts were.
Elise Bauer
So, about this chestnut soup.
My first introduction to chestnut soup came fromDorie Greenspanin herAround My French Tablecookbook.
Have you ever tried chestnut soup?
Elise Bauer
It’s utterly delicious.
Packaged roasted chestnuts can be hard to find though.
I searched 3 stores before finding a few jars.
Elise Bauer
Chestnut and Fennel Soup
The recipe works best with packaged cooked chestnuts.
Cool until cool enough to handle, but still warm, and peel off the shells.
This soup has a tendency to thicken over time, so dilute it with water as needed.
Elise Bauer
Stir in the chopped onion, celery, and fennel.
Sprinkle with salt and pepper.
Cook until the onions are translucent and the fennel and celery softened, about 10 minutes.
Stir in the chopped roasted chestnuts, chopped apples, and thyme.
Add the chicken stock and water.
Working in batches, puree in a blender or food processor until completely smooth.
If too thick, add more water to thin to the consistency you desire.
Taste and add more salt and pepper if needed.
Stir in the Pernod or Pastis if using (or other anise flavored liqueur).
Either stir in sour cream, or dilute the sour cream and drizzle over the bowls at service.
Serve hot, garnished with fennel fronds.
Links:
Chestnut and Mushroom Soupfrom A Communal Table
