Fennel and Carrot Soup
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium vegetable broth
- ¼ cup coarsely chopped roasted chestnuts from a jar
- ¼ cup crème fraîche
- 1 tablespoon pure maple syrup
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