Feast on this: appetizer

Feast on this: appetizer

Alex Urena prepares chestnut soup with candied chestnuts and morcilla. The inspiration for the boundary-stretching Dominican chef's silky concoction can be traced back to his childhood, when he roasted chestnuts over a roaring fire and “my mom made this soup for Christmas,” says Ureña, who masterminds an eclectic Spanish menu at Murray Hill’s Pamplona. This rich dish is an indulgent beginning to any meal, but beware going overboard with “too-hot chorizo, because the heat will ruin all the delicate flavors of the sweet, creamy chestnuts.”