Parsley Root and Chestnut Soup

My recipe today has as its protagonist a seasonal ingredient, among other things typical of the area where I live: the chestnut. Delicious to eat in the most classic way, roasted in foil paper, boiled with its shell for a soft consistency, or in my preferred version, marron glacé. As a child, I also them remember dried and immersed in hot milk for a sweet breakfast. But also as a base for many desserts and the sweet cream, or jam. I was surprised to find, however, also many savory dishes, meat dishes but also tasty soups. The one I have chosen for you, also because of the suggestive photos, comes from the blog “Verses from my kitchen” and is prepared with chestnuts and parsley roots, flavored with bacon and accompanied by fragrant croutons. I already have my mouth watered.