SLOW | MED | FAST
Chestnut Soup with Grappa Cream
Growing up in Italy’s Marche region, Fabio Trabocchi roasted chestnuts in the fireplace to eat as a snack while playing cards with his family. At culinary school, he first transformed those chestnuts into this luscious soup. Incredibly creamy, it’s best served in small cups as an hors d’oeuvre.
Plus: F&W's Ultimate Holiday Guide
Go to recipe (1 of 9)
MARKETPLACE
Become a fan
Follow us