Peel the shallot. Clean and peel the white beetroots. Chop the shallot and one of the white beetroots finely. Halve the chestnuts.
Heat one tablespoon of oil in a pan, add the shallots and sauté on medium heat for two minutes. Add the chestnuts and diced beet and continue to sauté a further three minutes. Add the stock and simmer for 15 minutes.
In the meantime, cube the remaining beets and chop the hazelnuts. Core and cube the pear.
For the garnish, heat the remaining oil in a frying pan. Add the cubed beets and fry for 5-7 minutes, and then add the nuts, pear cubes, honey, turmeric and orange juice. Caramelise on medium heat for two minutes.
To finish, blend the soup with cream until silky smooth and season to taste. Chop the parsley. Top the soup with a generous amount of the garnish, sprinkle on the parsley, and serve.