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.
This summer we spent a week in Tuscany. We like the region a lot, the historic old towns, the landscape, and of course, the good food and wine. At one of the wine farms we had a delicious lunch and wine tasting menu. The primo piatto was homemade pasta with vegetarian sauce – very simple, but full of flavors. Based on this delicious experience, I decided to create my own. The combination of the vegetarian pasta sauce, rosemary, organic pasta, white truffle in olive oil, and freshly grated Parmesan, was a taste explosion in our mouth. Give it a try.
