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If the combination of fennel and carrot gives the soup a sweet taste, the squash seeds with which you will garnish add crunch. And to add even more flavor to the turmeric bread, spread it with a layer of butter with a pinch of salt.
Ingredients
6 tablespoons unsalted butter, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups low-sodium vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup crème fraîche
1 tablespoon pure maple syrup
RECIPE PREPARATION
Ingredients
6 tablespoons unsalted butter, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups low-sodium vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup crème fraîche
1 tablespoon pure maple syrup
RECIPE PREPARATION
Heat 4 Tbsp. butter in a large heavy pot over medium. 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, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Heat remaining 2 Tbsp. butter in a small saucepan over medium. Add chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted about 4 minutes.
Mix crème fraîche and maple syrup in a small bowl. Serve soup topped with maple crème fraîche and chestnuts.
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