Chestnut and apple soup with roasted fennel

Chestnut and apple soup with roasted fennel recipe

Nutty chestnuts, sweet apples and roasted fennel combine in a creamy soup with aromas that scream autumn. In the chestnut and apple soup with fennel, earthy notes meet fine sweetness and tart roasted aromas and are wonderful both as a starter and as a main course.

We owe this recipe to a walk through Wedding. During an architectural tour through the backyards of the north of Berlin, past old and new structural highlights and special features of the quarter, I discovered a board in front of the door of a restaurant on which the daily specials were emblazoned: Chestnut and apple soup. Good combo, I want to try that, I thought, and immediately wrote down a reminder on my cell phone. On the way home, different flavor combinations rattled through my head. In particular, I couldn’t get the light aniseed aroma of fennel out of it. And a few days later there were finally two plates Chestnut and apple soup with roasted fennel on the table for dinner.

It tastes better seasonally: chestnuts, fennel and apples

In fact, the slightly liquorice of fennel and fennel seeds goes perfectly with the nutty sweetness of the chestnut and apple soup. There is also some cream, which together with the pureed chestnuts ensures a good creaminess. The dish promises to be a favorite on cold days, on evenings when a woolen blanket isn’t enough to warm you up. At the same time, the soup brings together so many autumn flavors that it fits perfectly into the current round of our little food blogger campaign “It tastes better seasonally”, the Foodblog seasonal calendar. In the small fine autumn edition, 12 seasonal recipes have come together, which we have collected for you below.

Want more flavorful fall recipes? Then look here:

Chestnut and apple soup with roasted fennel recipe

Chestnut and apple soup with roasted fennel (recipe for 2 people)


  • 1 medium onion
  • 2 medium apples
  • 400 g pre-cooked chestnuts
  • 1 TL Butter
  • 1 tsp fennel seeds
  • 50ml Noilly Prat (or white wine)
  • 650ml vegetable stock + more to taste
  • 1 small fennel + fennel greens for decoration
  • 1 tbsp olive oil
  • 4 sprigs of thyme
  • 200 ml Sahne
  • Salt
  • Pfeffer


  1. Peel the onion and chop finely. Peel, core and roughly chop the apples. Cut the chestnuts into large pieces. Melt the butter in a large saucepan over medium-high heat and sauté the onions until translucent. Add the apple cubes and fennel seeds and sauté for about 4-5 minutes until the apples are soft. Then add the chestnuts and deglaze with the Noilly Prat. Let the liquid boil away, then pour in the vegetable stock and simmer for about 20 minutes with the lid closed on a low heat.
  2. Meanwhile, preheat the oven to 200°C (circulating air). Clean the fennel and cut in half lengthwise, then cut in half crosswise. Put the fennel greens aside. Cut the fennel halves into wedges about 2 cm thick. Place in a casserole dish with olive oil and 3 sprigs of thyme, season with salt and pepper, then mix gently and roast in the oven for about 30 minutes.
  3. When the chestnut pieces are soft, add 150ml cream to the soup and simmer for about 5 minutes. Go through the soup with a hand blender and puree everything fine and creamy. If the soup is too thick, add a little more vegetable broth, if you like. Season with salt and pepper
  4. Pour the remaining cream into a tall container and briefly whip it lightly with the whisks of the mixer. Place the roasted fennel on deep plates, top with the soup and serve decorated with 1 dollop of cream, plucked thyme leaves and fennel greens.

Chestnut and apple soup with roasted fennel recipe

The food blog seasonal calendar in autumn

Here you will find an overview of all the food blogs participating in the campaign that offer seasonal autumn recipes fennel, chestnuts, pumpkin, red cabbage, swede, mushrooms, cauliflower, broccoli, Brussels sprouts, mushrooms and other types of vegetables have considered:

Nom Noms food – Baked red cabbage wedges with baked sesame feta from the oven
Möhreneck – Kürbis-Pancakes
evchenkocht – Oven risotto with swede, sultanas and rose harissa
Jankes feast for the soul – Colorful vegetable gnocchi with mushroom ragout
Pseudo-Latin – Cauliflower Potato Soup with White Beans
pot plant – Oven-Roasted Butternut Squash with Lentil Mushroom Bolognese
Top meets cream – Pumpkin rösti with pointed cabbage, with or without salsiccia
Slow cooks better – Autumn menu with pumpkin & mushrooms
thecookingknitter – Curry with cauliflower, broccoli and Brussels sprouts
bread wine – Champignoncremesuppe
Volkermampft – Pumpkin and lentil curry

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