Active Time
35 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10 first-course servings
© John Kernick

How to Make It

Step 1    

In a large saucepan, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes. Add the shallots and celery root and cook until the celery root is just tender, about 10 minutes. Transfer the vegetables to a bowl, leaving the pancetta and fat in the saucepan.

Step 2    

Add the remaining 1 tablespoon of butter to the saucepan along with the mushrooms and all but 2 tablespoons of the chestnuts. Cook over moderately high heat, stirring occasionally, until the mushrooms have released their liquid and are slightly softened, 6 minutes. Add 2 tablespoons of the chicken stock and the celery root mixture and cook for 1 minute. Add the Cognac and cook until evaporated, 2 minutes.

Step 3    

Add the bay leaf, sage and thyme sprigs to the saucepan along with the remaining 3 3/4 cups plus 2 tablespoons of chicken stock. Bring to a boil and simmer for 30 minutes, stirring occasionally. Discard the pancetta, bay leaf, sage and thyme.

Step 4    

Working in batches, puree the soup in a blender until creamy and smooth. Return the soup to the saucepan. Stir in the half-and-half, season with salt and white pepper and keep warm.

Step 5    

In a large bowl, using a handheld electric mixer, whip the cream until soft peaks form. Beat in the grappa and season with salt and pepper.

Step 6    

Ladle the soup into small bowls. Dollop the grappa cream on top, garnish with the thyme leaves and the reserved 2 tablespoons of chestnuts and serve.

Make Ahead

The soup can be refrigerated for up to 3 days. Reheat gently before serving, adding a few tablespoons of water to thin it as needed.

Suggested Pairing

For this velvety chestnut soup, Trabocchi poured a rosé from Piedmont with fresh berry flavors but also a light earthiness.

You May Like

Aggregate Rating value: 5

Review Count: 1433

Worst Rating: 0

Best Rating: 5