Chestnut And Fennel Soup

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Nutrition per serving    (USDA % daily values)
CAL
298
FAT
32%
CHOL
11%
SOD
12%

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Ingredients for 6 servings

4 Tbsp butter

1 cup chopped onion (about one medium onion)

1 cup chopped celery (about 2 large ribs)

4 cups chopped fennel (about 2 large bulbs)

Salt

Pepper

2 good cooking apples (I used fuji. Jonagold, Jonathan, Golden delicious, or Braeburn would be good, do NOT use red delicious), peeled, cored, and chopped

2 or 3 sprigs fresh thyme (or a teaspoon of dried)

15 to 16 ounces of peeled roasted chestnuts (jarred is best), chopped (do NOT use water chestnuts)

4 cups chicken stock (low sodium)

3 cups water

1 to 2 Tbsp of Pernod or Ricard pastis (optional)

2 or 3 Tbsp of sour cream (more or less to taste)

Sprigs of fennel fronds for garnish

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