Creamy chestnut soup
difficulty
ingredients
- 500 g Jolife chestnut
- 250 g wild fennel
- 50 g butter
- 1 onion
- 1 head celery
- Parsley
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
preparation
Peel the chestnuts. Rinse the wild fennel, let dry and cut into short lengths. Coarsely chop the onion, celery and parsley. Heat two tablespoons of oil in a pan and stir the chopped vegetables for a few minutes until fragrant, then add two liters of water, season with a little salt and pepper and bring to a boil. Add the peeled chestnuts and the wild fennel and cook for at least 1 hour, adding more hot water if the soup becomes too thick. Adjust the salt and pepper, stir in the butter cut into small cubes and serve the soup immediately. Top with croutons, if liked.