soups stews sardinian

Chestnut and Wild Fennel Soup

Chestnut and wild fennel soup from Sardinia, simmered with onion, celery, parsley, olive oil, and a small butter finish.

Vegetarian Gluten-Free Nut-Free
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Prep 30 min
Cook 1h 20m
Total 1h 50m
Servings 6
Difficulty Easy

Ingredients

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Instructions

  1. Peel the chestnuts. Score each one with a knife, blanch in boiling water for 2 minutes, then peel off both the outer shell and the inner skin.

    Tip: Peel chestnuts while still warm—once they cool the inner skin sticks.

  2. Wash and roughly chop the wild fennel. Chop the onion, celery, and parsley.

  3. Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and parsley. Sauté for 5 minutes until softened.

  4. Add 2 liters of water, salt, and pepper. Bring to a boil.

  5. Add the peeled chestnuts and wild fennel. Reduce heat and simmer for about 1 hour, stirring occasionally. If the soup gets too thick, add more water.

    Tip: The chestnuts should be soft enough to break apart when pressed with a spoon.

  6. Remove from heat and stir in the butter until melted. Serve hot.

Storage & Meal Prep

Refrigerate for up to 3 days. The soup will thicken as it sits—thin with water when reheating. Freezes well for up to 2 months.

Variations

  • With Pancetta: Dice 100g of pancetta and fry it with the onion and celery at the start for a meatier version.
  • Blended Version: Blend half the soup before serving for a creamier texture while keeping some chestnut pieces intact.

FAQ

Can I use regular fennel instead of wild fennel?

Yes. Use the fronds and some of the tender stalks. The flavor will be milder than wild fennel but still works well.

Do I need to soak chestnuts before peeling?

No. Scoring and blanching them briefly in boiling water is enough to loosen both shells and inner skins.

Can I make this soup ahead of time?

Yes. The soup holds well overnight. Reheat it gently and add the butter at the end so the finish stays clean.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Vegetables
Fennel Bulb
250 g
Onion (Yellow/White)
110 g
Celery
133 g
Nuts & Seeds
Chestnuts (Raw, Peeled)
500 g
Oils & Fats
Butter (Unsalted)
50 g
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Parsley
4 g
Salt
6 g
Black Pepper
1 g

Per Serving

301kcalCalories
3gProtein
44gCarbs
13gFat
9gFiber
Sodium
67mg3% DV
Potassium
693mg15% DV
Calcium
59mg5% DV
Iron
1.3mg7% DV
Magnesium
38mg9% DV
Vitamin C
42.9mg48% DV
Vitamin A
66µg7% DV
Vitamin K
43.3µg36% DV
Folate
75µg19% DV
Chestnuts (Raw, Peeled)
Fennel Bulb
Butter (Unsalted)
Onion (Yellow/White)
Celery
Fresh Parsley
Extra Virgin Olive Oil
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, chestnut and wild fennel soup belongs to the colder months, especially where chestnuts are part of the inland kitchen. I make it plain: chestnuts, fennel, onion, celery, parsley, water, and a little butter at the end.

The work is in the chestnuts. I score them, blanch them, and peel them while they are still warm. Once they are in the pot, I let the soup simmer quietly until the chestnuts soften and start to break into the broth.

Wild fennel gives the soup its Sardinian marker. If I only have fennel fronds, I use them and accept a milder pot.

How I Serve It

I serve this hot, without blending it smooth. The chestnuts should stay partly whole and partly broken down. Add the butter off the heat, then wait a minute before ladling so the broth settles.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals