Chestnut Soup With Grappa Cream

Ingredients

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

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