Name: Fennel and Carrot Soup
Yield: 6 Servings
Ingredients: 6 tablespoons unsalted butter, divided; 1 large fennel bulb, thinly sliced; 1 small onion, thinly sliced; 2 carrots, peeled, chopped; 1 small Yukon Gold potato, peeled, halved; 2 sprigs thyme; 1 bay leaf; Kosher salt and freshly ground black pepper; 4 cups low-sodium vegetable broth; ¼ cup coarsely chopped roasted chestnuts from a jar; ¼ cup crème fraîche; 1 tablespoon pure maple syrup

Image may contain Bowl Food Dish Meal Soup Bowl Custard and Soup

Alex Lau

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.

Recipe notes