Chestnut Fennel Soup
Ingredients
- 2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts (1 lb in shell or 14 oz bottled whole)
- 1 shallot, chopped
- 2 leeks (white and pale green parts only), chopped
- 3/4 stick (6 tablespoons) unsalted butter
- 2 tablespoons dry white wine
- 1/2 fennel bulb (sometimes called anise), stalks and core discarded and bulb coarsely chopped
- 1 cup chicken broth
- 2 1/2 cups water
- 1/4 cup half-and-half
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