Chestnut-Fennel Soup With Apple-Walnut Chutney

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3 Tbs. unsalted butter

1/2 cup (about 2 oz.) thinly sliced onion

1 Tbs. kosher salt

2 lb. chestnuts, roasted and shells removed

3/4 cup (about 5 oz.) diced fennel

1/2 cup (about 4 oz.) peeled and thinly sliced celery

3 bay leaves

6 cups chicken-flavored vegetable stock or water

2 grinds black peppercorns

Salt and additional freshly ground black pepper to taste

1 Tbs. unsalted butter

1 Tbs. walnut oil

1/4 cup (about 1 1/2 oz.) minced onion

2 Tbs. light brown sugar

1 Tbs. plus 1 1/2 tsp. honey

3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes

1/4 cup sherry vinegar

1/4 cup (about 1 oz.) walnuts, chopped and lightly toasted

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

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