Ingredients
- 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
Instructions
- 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.
- Add the chestnuts and simmer an additional 5 minutes. Remove from heat and cool slightly. Add the olive oil and lemon juice.
- Use an immersion blender to puree the soup, or add to your blender in batches. Taste and add more lemon juice if necessary.
- Serve drizzled with olive oil and with freshly cracked black pepper.