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Chestnut Soup with Grappa Cream

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(97 people have added this recipe to their favorites.)

Growing up in Italy’s Marche region, Fabio Trabocchi roasted chestnuts in the fireplace to eat as a snack while playing cards with his family. At culinary school, he first transformed those chestnuts into this luscious soup. Incredibly creamy, it’s best served in small cups as an hors d’oeuvre.

Pairing Suggestion

For this velvety chestnut soup, Trabocchi poured the 2007 Cantalupo il Mimo Rosato, a rosé from Piedmont with fresh berry flavors but also a light earthiness. Another good Italian rose to look for is the fresh, lightly spicy 2007 Castello di Ama.

Chestnut Soup with Grappa Cream

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(97 people have added this recipe to their favorites.)
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Chestnut Soup with Grappa Cream

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Chestnut Soup with Grappa Cream

I made this for Thanksgiving; I had 14 guests so I doubled the recipe with no difficulty and it got rave reviews. I am making again now for Christmas dinner, 5 guests this time. My husband's only comment was that the soup was so good it really didn't need the Grappa cream, but I will make it again with the cream as I now have a whole bottle of Grappa in the house. I was lazy and used "jarred" roasted chestnuts -- VERY expensive and worth every penny because of the taste and work that would have been necessary.

Posted by: Carolepip on December 19, 2009

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Not difficult to make, but definitely time consuming when cooking dwn all the ingredients. We tried it today as a test-drive for Christmas dinner and we are definitely going to use it. The only thing I am changing is 3 or 4 sprigs each of thyme and sage tied together, and a little more cognac and chicken broth so it can simmer a little longer. I also found I needed a little more butter at the start in the sauteeing process.

Posted by: jeanne27 on December 13, 2009

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Amazing, made even better by using chestnuts from my parent's tree. Perfect for a crisp fall day with a loaf of fresh bread.

Posted by: JulieCNavarro on September 1, 2009

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