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Chestnut Soup with Fennel and Ricotta
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A modern version of a traditional soup prepared in the farmhouses of Upper Provence. The classic combination of Ricotta with sweet chestnuts and fennel is smoothed and softened by the addition of cream. For a richer broth, you can, if you wish, replace the water with chicken stock. However, the water-based version allows a better appreciation of the delicate flavour of the chestnuts.
This recipe was first published in November 2003.