As the soup course for Ulla's birthday brunch, I made a version of my Christmas Eve Chestnut Soup minus the mushrooms because she is fungi-averse.
In a large soup pot I caramelized diced onions and fennel. When they started to caramelize, I added roasted and peeled chestnuts - thank goodness for Trader Joe's vacuum packed ones! - and cooked them for about ten minutes, stirring constantly. Then I topped all of that with organic chicken broth and fresh bay leaves, bringing it to a boil and simmering for 20 minutes. I seasoned the soup lightly with sea salt and fresh pepper, finishing off the soup with some heavy cream and fresh chopped herbs (thyme, mint, and Italian parsley). Remove bay leaves when serving.
*Update 11/9/2012: I added this to Katherine Martinelli's Comfort Food linky party.*