Chestnut Soup with Grappa Cream
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. Chef Holiday Recipes Made Easy More Hors D'Oeuvres Recipes
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.
For this velvety chestnut soup, Trabocchi poured a rosé from Piedmont with fresh berry flavors but also a light earthiness.