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Chestnut Soup with Fennel

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Rate this recipe 4.4/5 (10 Votes)


  • 1 litre chicken stock
  • 300g frozen chestnuts
  • ½ fennel
  • 30g butter
  • 100ml of cream
  • Salt
  • Ground pepper


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Heat the butter and brown the finely sliced ​​fennel gently for 5 minutes.

Add the chestnuts and sauté gently with the fennel.

Moisten with chicken stock and cook for 10 minutes, simmering. Season.

Add the cream and blend.

Pour through a conical sieve.


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