Chestnut Soup with Grappa Cream

Name: Chestnut Soup with Grappa Cream
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters diced peeled celery root; 397 grams vacuum-packed roasted chestnuts, coarsely chopped; 59 milliliters Cognac; 1 fresh bay leaf; 2 Tbsps grappa; 177 milliliters half-and-half; 237 milliliters heavy cream; 946 milliliters chicken stock or low-sodium broth; 57 grams thinly sliced pancetta; 1 sage sprig; 10 servings Salt and freshly ground white pepper; 118 milliliters medium shallots, sliced; 1 thyme sprig, plus 1 tablespoon thyme leaves, for garnish; 2 Tbsps unsalted butter; 227 grams white mushrooms, sliced

Chestnut Soup with Grappa Cream might be just the soup you are searching for. This recipe serves 10. One serving contains 274 calories, 5g of protein, and 17g of fat. A mixture of heavy cream, pancetta, mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

In a large saucepan, melt 1 tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes.

Ingredients you will need

Pancetta

Add the shallots and celery root and cook until the celery root is just tender, about 10 minutes.

Ingredients you will need

Celeriac

Shallot

Transfer the vegetables to a bowl, leaving the pancetta and fat in the saucepan.

Ingredients you will need

Vegetable

Pancetta

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chestnuts

Mushrooms

Butter

Equipment you will use

Sauce Pan

Add 2 tablespoons of the chicken stock and the celery root mixture and cook for 1 minute.

Ingredients you will need

Chicken Stock

Celeriac

Add the Cognac and cook until evaporated, 2 minutes.

Ingredients you will need

Cognac

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.

Ingredients you will need

Chicken Stock

Thyme

Bay Leaves

Pancetta

Sage

Equipment you will use

Sauce Pan

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.

Ingredients you will need

White Pepper