• 25 chestnuts
  • 2 parsnips
  • 1 leek
  • 2 tbsp olive oil (or coconut oil)
  • 1 in piece of ginger, finely chopped
  • 1 clove garlic, pressed
  • 2 tsp lemon juice
  • Freshly milled black pepper
  1. Cut X-shaped slits in each of the chestnuts. If roasting, place them on a baking sheet and transfer to your 375°F preheated oven for 30 minutes. If boiling, simply transfer to a stovetop pot with enough boiling water to cover; boil for 30 minutes.*
  2. Cut each chestnut in half, allowing them to cool for a few minutes. Using a small spoon, scoop out the soft, cooked “meat.”
  3. Retain the chestnut “meat” and discard the shells and skins.
  4. Put the leeks, parsnips, ginger, and garlic in a pot, adding just enough water to cover. Bring to boiling, reduce heat, and simmer for about 20 minutes. Add the chestnuts and simmer an additional 5 minutes. Remove from heat and cool slightly.
  5. Progressively, puree the soup in your blender along with the oil and lemon juice. Taste and add more lemon juice if necessary.
  6. When serving, drizzle with olive oil and top with freshly milled black pepper.