Creamy Chestnut & Parsnip Soup

1. 1
   prep

   Prep the vegetables.

   1.Peel the parsnips and chop into 1-inch chunks.

   2.Roughly chop the cooked chestnuts.

   3.Roughly chop the onion and smash the garlic cloves.

   4.Strip the thyme leaves from their sprigs.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat 2 tablespoons olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until soft and translucent, about 5 minutes.

   3.Add the smashed garlic and cook for 1 minute until fragrant.

   TIPKeep the heat medium so the garlic doesn't burn and turn bitter.
3. 3
   simmer · ~25 min

   Simmer the soup until tender.

   1.Add the chopped parsnips, chestnuts, and thyme leaves to the pot.

   2.Pour in the water and add the salt and black pepper.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Cook, partially covered, for 25 minutes, until the parsnips are very tender.

   TIPTest a parsnip chunk with a fork — it should break apart with no resistance.
4. 4
   mix · ~2 min

   Blend until silky smooth.

   1.Remove the pot from the heat.

   2.Use an immersion blender to purée the soup directly in the pot until completely smooth.

   3.If the soup is too thick, add a splash of water and blend again.

   TIPFor the creamiest texture, blend for a full 2 minutes. The longer you blend, the more velvety the soup becomes.
5. 5
   serve

   Ladle into bowls and serve.

   1.Taste the soup and adjust salt and pepper if needed.

   2.Ladle into warm bowls.

   3.Drizzle each bowl with 1/4 teaspoon olive oil and add a crack of fresh black pepper.

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