This smooth, rich chestnut soup hails from the Auvergne region of France.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Perfect ingredients are Maximinís tools as he transforms simple food into unforgettable meals.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from ņ Sousceyrac, are classically French, too.
By using seasonal squash, this light and tasty dish can be made year round.
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