Here I combined chestnut and parsnip to create a rich, slightly sweet, and super creamy flavor. With truffle foam as a topping, you can create a soup for any celebration dinner, like Easter, which is around the corner. Chestnut is typical for autumn or winter, but it’s available all year around. So why not eat it throughout the year? I love the taste very much and wanted to share this soup with you now in time for Easter. Maybe you want to integrate it into your Easter menu.
