Creamy Chestnut Soup with Lemon Grappa Cream

Directions

1. Add 2 teaspoons of butter to a large saucepan. Add pancetta and cook over medium heat for 5 minutes. Stir occasionally. Add sage sprigs to pancetta and cook until both are crispy, about 1–2 minutes. Remove pancetta and sage and set aside, leaving the oil remaining in the saucepan. Add remaining 1 teaspoon of butter, plus shallots, celery, mushrooms and chestnuts; cook until vegetables are soft, about 6 minutes. Add broth, bay leaf, thyme and bring to a boil. Reduce heat to medium-low and cook until chestnuts are very tender, about 20 minutes. Turn off the heat. Remove bay leaf and thyme. Carefully transfer to blender and blend until smooth.
2. Return mixture to saucepan on simmer, stir in milk and season to taste with salt and pepper.
3. For cream, place heavy cream and lemon zest in a medium bowl. Beat with a mixer at high speed until soft peaks form. Beat in Grappa and a pinch of salt. On a cutting board, mince the pancetta and crispy sage. Ladle the soup in bowls. Top with a spoonful of lemon cream. Sprinkle on pancetta and crispy sage. Serve immediately.