Chestnut Soup

• 2 quarts chicken bouillon or stock
• 2 8-ounce jars roasted, peeled chestnuts
• 3 ounces lean smoked slab bacon, cut in 3 pieces
• 3 sprigs fresh fennel, plus a few sprigs for garnish
• Salt to taste
• Freshly ground black pepper to taste
• 1 pint goat's milk or goat yogurt like Yo-Goat

1. In a large saucepan, bring the chicken bouillon to a boil over high heat.
2. Add the chestnuts, bacon, fennel, salt and pepper.
3. Simmer over medium-low heat for 40 minutes.
4. Remove the saucepan from heat.
5. Discard the bacon.
6. Using a slotted spoon, remove the chestnuts from the broth and place them in a food processor.
7. Add about 2 cups of the broth and process to a smooth puree.
8. Add additional broth, if needed.
9. Pour the puree back into the saucepan with the remaining broth.
10. Add the goat's milk or yogurt and stir well to combine.
11. Correct the seasoning, adding more salt and pepper if desired.
12. Heat gently and serve garnished with fresh fennel sprigs.

chicken bouillon, chestnuts, lean smoked slab bacon, fresh fennel, salt, freshly ground black pepper, goats milk

Taken from cooking.nytimes.com/recipes/1404 (may not work)