This recipe for “Chestnut Fennel Soup” is courtesy of Paradou, a French Bistro in The Meatpacking District as published on
2 cups roasted, shelled, and skinned chestnuts
1 chopped shallot
2 chopped leeks (white and pale green parts only)
3/4 stick unsalted butter
2 tablespoons dry white wine
1/2 coarsely chopped fennel bulb (discard stalks and core)
1 cup chicken broth
2.5 cups water
1/4 cup half-and-half
  1. Preheat oven to 350
  2. Make a large X with a chestnut knife or sharp pairing knife on the flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven untill shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Bl