Peel the parsnips and cut into 1 cm chunks. Finely chop the onion.

Place a deep pot over medium heat and add the olive oil and butter. Add the vegetables from Step 1 and cook over low heat until the onion is translucent.

Sprinkle the flour into the pot and lightly stir-fry. Now add the chicken broth, a little at a time, and stir until smooth.

Add the heavy cream, milk, and bay leaves to the pot and simmer over low heat to reduce. When the parsnips are soft, remove the pot from the heat. Use a stick blender (or a regular blender) to blend the soup. *At this point, the soup will still be very thick.

Return the pot to low heat and gradually add water until the soup is the consistency you prefer.

Adjust the seasoning with salt and white pepper and then strain the soup. Add 2 sweet chestnuts to each bowl and pour in the soup. Sprinkle with paprika powder.