INGREDIENTS:

Serves 6-8

3 tablespoons unsalted butter
1 medium onion, chopped
2 leeks (white and pale green parts only), chopped
½ teaspoon minced garlic
½ fennel bulb, stalks and core discarded and bulb,
coarsely chopped
¼ teaspoon nutmeg
1 tablespoon thyme, chopped fine
14 ounces bottled whole roasted, shelled, and
skinned chestnuts
4 cups chicken broth
1 bay leaf
¼ cup half-and-half
Kosher salt and white pepper to taste
1 bunch chives, chopped fine
Crème fraîche
Fresh nutmeg

METHOD:

Place a 5-quart stock pot over medium heat, add butter, onion, leeks, garlic, fennel and nutmeg and cook until softened. Add chestnuts and cook for 2 minutes. Stir in chicken broth and bay leaf, bring to a simmer and cover, cook for 20 minutes. Remove from heat; add half and half. Puree soup in batches in a blender until smooth. Return soup to pot and heat to desired temperature. Garnish with crème fraÎche, fresh nutmeg and chives. Enjoy with a nice glass of Davis Estates Chardonnay.

Courtesy of Mark Caldwell, Executive Chef Davis Estates