• 1 leek, chopped
  • 2 parsnips, peeled and chopped
  • 1 inch ginger, minced
  • 1 garlic clove, minced
  • 25 chestnuts, pre-cooked
  • 2 tbsp olive oil, plus more for serving
  • 2 tsp lemon juice
  • Freshly milled black pepper
  1. Put the leeks, parsnips, ginger, and garlic in a pot, and add just enough water to cover. Bring to a boil, reduce heat, and simmer for about 20 minutes.
  2. Add the chestnuts and simmer an additional 5 minutes. Remove from heat and cool slightly. Add the olive oil and lemon juice.
  3. Use an immersion blender to puree the soup, or add to your blender in batches. Taste and add more lemon juice if necessary.
  4. Serve drizzled with olive oil and with freshly cracked black pepper.