Chestnut Fennel Soup

• 2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts (1 lb in shell or 14 oz bottled whole)
• 1 shallot, chopped
• 2 leeks (white and pale green parts only), chopped
• 3/4 stick (6 tablespoons) unsalted butter
• 2 tablespoons dry white wine
• 1/2 fennel bulb (sometimes called anise), stalks and core discarded and bulb coarsely chopped
• 1 cup chicken broth
• 2 1/2 cups water
• 1/4 cup half-and-half

1. Coarsely chop chestnuts, reserving 1/3 cup for garnish.
2. Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened.
3. Add wine and simmer until almost all liquid is evaporated, about 1 minute.
4. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes.
5. Stir in half-and-half and cool mixture slightly.
6. Puree mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids).
7. Return soup to pot and bring to a simmer, thinning with water if desired.
8. Season with salt and pepper.
9. While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes.
10. Serve soup topped with chestnuts and drizzled with browned butter.

chestnuts, shallot, leeks, butter, white wine, fennel, chicken broth, water

Taken from www.epicurious.com/recipes/food/views/chestnut-fennel-soup-104232 (may not work)