Chestnut Cream and Fennel with Basil

In a saucepan boil the chicken stock cube with 250 ml of water. Reserve.

In a pan with a drizzle of oil and butter, add the cut fennel, the peeled chestnuts (you can use frozen) and the two anise stars.

Let it stew a little, without browning, and add the chicken stock and milk (also hot).

Cook gently for 15 to 20 min or until the nuts start to fall apart.

When the chestnuts are cooked, remove the anise stars and grind the mixture in a mixing bowl.

If necessary, add a little more hot chicken stock and mash again.

Pass through a mesh strainer, return to the heat and correct the seasoning with salt and pepper.

Move to a tureen and add the basil leaves. Serve immediately.