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Chestnut Cream and Fennel with Basil
Chestnut Cream and Fennel with Basil

Chestnut Cream and Fennel with Basil

with milk, anise stars and chicken broth

An ideal dish for S. Martinho's day, the Christmas season but also for everyday life. A very creamy and warm soup that will make delights at home.


60 min

535 kcal

4 doses

Easy

Chestnut and Fenel Bulb are currently unavailable.

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

535 kcal

2,238 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

In a saucepan boil the chicken stock cube with 250 ml of water. Reserve.

02

In a pan with a drizzle of oil and butter, add the cut fennel, the peeled chestnuts (you can use frozen) and the two anise stars.

03

Let it stew a little, without browning, and add the chicken stock and milk (also hot).

04

Cook gently for 15 to 20 min or until the nuts start to fall apart.

05

When the chestnuts are cooked, remove the anise stars and grind the mixture in a mixing bowl.

06

If necessary, add a little more hot chicken stock and mash again.

07

Pass through a mesh strainer, return to the heat and correct the seasoning with salt and pepper.

08

Move to a tureen and add the basil leaves. Serve immediately.

Utensils

Pot meddium

Pot meddium

Paring knife

Paring knife

Pot small

Pot small

Saucepans

Saucepans

Blender

Blender

Mesh Strainer

Mesh Strainer