Chestnut-Sherry Soup

Serves 6

• 1 cup chopped fennel
• 1/2 cup chopped celery
• 1/2 cup onion, chopped into a in a large dice
• 3 sprigs flat-leaf parsley
• 1 large bay leaf
• 8 whole anise
• Two 14-15 ounce jars peeled, cooked, whole chestnuts, crumbled 
• 1/4 cup sherry, amontillado or cream (get good sherry, because the best pairing for this, it the sherry)
• 1/4 cup heavy cream
• 1/2 tsp black pepper

Optional equipment: Cheesecloth and kitchen twine, to make a bag for spices (called a bouquet garni). Otherwise, just fish them out yourself (not a big deal)

Melt butter in a 4 qt sauce pan over low heat. Then stir in celery, fennel, and onion. Sweat the vegetables over low until softened (around 15 minutes). You may cut a piece of wax paper or parchment and place it buttered side down on top during this, but you'll be fine if you don't, too. Just make sure not to terribly over-cook it. 

Add the broth and the bouquet garni (the parsley, bay leaf, and anise, tied up in cheese cloth with a string, or not, if you elected not to). Bring to a boil, then simmer, covered for 20 minutes. Add the chestnuts and sherry and simmer, covered for 3 minutes. Remove the spices that were to be in the bouquet garni. Save the spices, and use anise for garnish later. 

Purée the soup in small batches until smooth. Return to a sauce pan, then add the cream, pepper and salt to taste. Garnish with star anise, and optionally, creme fraiche or mascaprone.

Serve with sherry in cordial glasses.