A chardonnay from the Russian River Valley, aged in French oak barrels, works beautifully with this dish. Both possess a subtle creaminess and the chardonnay’s gentle apple notes leaves the palate feeling refreshed and clean.
In a frying pan, sauté sugar over medium-high heat for approx. 1 – 2 min. and deglaze with white wine.
Add chestnuts to frying pan and continue to cook for an additional 3 – 5 min.
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.
Roughly dice onion. Cut parsnip into medallions.
In a large saucepan, sauté onions in some vegetable oil for approx. 3 – 5 min. until translucent. Add parsnips and chestnuts.
Add vegetable broth to pan and stir well to incorporate. Allow to cook for approx. 10 – 15 min.
Add cream to pan and stir well to incorporate.
Using a hand blender, puree soup for approx. 1 – 2 min. until smooth. Season to taste with salt and serve hot. Enjoy!