Fennel Carrot Soup
Serves: 4-6 — Prep time: 25 min — cook time: 60 min
1 stick butter divided
1 large fennel bulb thinly sliced
1 small Onion thinly sliced
2 carrots peeled and chopped
1 small Yukon gold potato peeled and halved
2 sprigs thyme
1 bay leaf
Kosher salt and fresh pepper to taste
4 cup Chicken Stock
1/4 cup roasted chestnuts coarsely chopped
1/4 cup sour cream
1 tbsp maple syrup
Heat ¾ of the 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 and have released their moisture, 45–60 minutes. I like to brown my vegetables for added flavor.
Add stock, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. 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 sour cream and maple syrup in a small bowl. Serve soup topped with maple sour cream and chestnuts.