Ingredients
- 2 Tbsp olive oil
- 1 cup leeks, white part only, medium dice
- 2 (2.5-oz) pkg peeled, roasted chestnuts, chopped, with 2 Tbsp reserved for garnish
- 10 parsnips, peeled and chopped
- 1/8 tsp nutmeg
- 1 tsp fresh thyme
- 4 cloves garlic, peeled and sliced
- 2 qt chicken stock
- 4 cups heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp honey
- 2 tsp salt
- 1 tsp pepper
- 1 Tbsp chopped fresh parsley
Preparation
Step 1
Preparation:
In a 6-qt stockpot over medium heat, heat the oil. Once hot, add the leeks and let them sweat until they just begin to get color. Put in the chestnuts and parsnips, then sauté for about 5 minutes to soften. Stir in the nutmeg and thyme, followed by the remaining ingredients.
Bring the heat up to medium-high and the liquid can simmer for about 30 minutes. Stir occasionally. When the parsnip pieces can be easily pierced with a fork, remove the soup from the heat.
Using a Vitamix blender, or similar blender, purée the soup in small batches until a very smooth texture has been achieved. Taste the soup and check for seasoning, adjusting as desired with salt and pepper.
Serve the soup hot in bowls with some of the reserved chestnuts and chopped parsley on top