Step 1/8
- 50 g sugar
- 80 ml white wine
In a frying pan, caramelise sugar over medium-high heat for approx. 1 – 2 min. and deglaze with white wine.
Step 2/8
Add chestnuts to frying pan and continue to cook for an additional 3 – 5 min.
Step 3/8
Add marjoram to pan and continue to cook for an additional 1 – 2 min. Remove from heat, drain liquid, and set chestnuts aside. Discard marjoram.
Step 4/8
Roughly dice onion. Cut parsnip into medallions.
Step 5/8
- large saucepan
- cooking spoon
In a large saucepan, sauté onions in some vegetable oil for approx. 3 – 5 min. until translucent. Add parsnips and chestnuts.
Step 6/8
Add vegetable broth to pan and stir well to incorporate. Allow to cook for approx. 10 – 15 min.
Step 7/8
Add cream to pan and stir well to incorporate.
Step 8/8
Using a hand blender, puree soup for approx. 1 – 2 min. until smooth. Season to taste with salt and serve hot. Enjoy!