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


  1. Heat ¾ of the butter in a large heavy pot over medium

  2. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper.

  3. 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.

  4. 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.

  5. Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.

  6. 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.

  7. Mix sour cream and maple syrup in a small bowl. Serve soup topped with maple sour cream and chestnuts.