Grappa is an Italian ‘thing’… We have recently invested in a new range that we will introduce to you in the next few weeks. In the meantime, we decided to introduce you to one of its uses: add to a recipe for extra kick!

This incredibly creamy soup is perfect for a starter for a dinner party on a cold winter day, however it is best served in small cups so as not to ruin the appetite!




  1. 2 tablespoons unsalted butter
  2. 2 ounces thinly sliced pancetta
  3. 2 medium shallots, sliced (1/2 cup)
  4. 1/2 cup diced peeled celery root
  5. 1/2 pound white mushrooms, sliced
  6. One 14-ounce jar vacuum-packed roasted chestnuts, coarsely chopped
  7. 4 cups chicken stock or low-sodium broth
  8. 1/4 cup Cognac
  9. 1 thyme sprig, plus 1 tablespoon thyme leaves, for garnish
  10. 3/4 cup half-and-half
  11. Salt and freshly ground white pepper
  12. 1 cup heavy cream
  13. 2 tablespoons grappa


  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.
  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.
  3. Add the 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 and thyme.
  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.
  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.
  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