Chestnut Velouté with Fennel Recipe

Ingredients:

• 300g chestnuts, peeled
• 1 onion, chopped
• 1 fennel bulb, chopped
• 600 ml chicken or vegetable stock
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 200ml single cream

Instructions:

1. Heat the olive oil in a saucepan over medium heat and add the onions and fennel. Cook for approximately 10 minutes until they become soft.
2. Add the chestnuts and thyme and cook for a further 5 minutes.
3. Add the stock and season to taste with salt and pepper. Bring the mixture to a simmer and cook for approximately 20 minutes or until the chestnuts are soft.
4. Remove the saucepan from the heat and blend the mixture until it is smooth and creamy.
5. Return the saucepan to low heat and add the single cream. Let it cook for another 5 minutes, stirring occasionally, until it is heated through.
6. Serve hot with crusty bread and garnish with some chopped fresh thyme.

Verdict:

This chestnut velouté with fennel is a perfect addition to any winter dinner party. The combination of creamy chestnuts and fragrant fennel makes it a rich and satisfying dish.

Serving Suggestions:

Serve this soup as a starter with some crusty bread or pair it with a salad for a satisfying lunch. It’s also perfect for a cozy evening meal.