Roasted Chestnut-Fennel Soup, Chives, White Truffle Oil

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

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
2 cups roasted, shelled, and skinned chestnuts
   (or 1 lb in shell or 14 oz bottled whole)
4 cup chicken broth
1 bay leaf
1/4 cup half-and-half
Kosher salt and white pepper to taste
1 bunch chives, chopped fine
White truffle oil as needed


Place a 5-quart stock pot over medium heat, then add first six ingredients 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 chives and truffle oil.