Chestnut and Parsnip Soup

11/2 pounds parsnips

1/2 pound leeks

1/2 pound shallots

2 tablespoons unsalted butter

2 tablespoons chopped garlic

1 cup blanched chestnuts

1/2 cup brandy

2 quarts chicken broth

11/2 pints heavy cream

Heat oven to 350 degrees.

Peel and dice the parsnips into 1/2-inch pieces and roast until golden brown, 20-25 minutes.

Thinly slice the shallots and leeks and add to a sauce pan with butter. Cook slowly until translucent; add chopped garlic and continue until the garlic is soft.

Add the roasted parsnips and chestnuts, add the brandy and continue cooking until the brandy is reduced by half.

Add the chicken broth and heavy cream and bring to a simmer. Continue cooking for 20 minutes until parsnips and chestnuts are tender. Blend in a food processor until smooth and season with salt and pepper to taste.

Serves eight.

Chef Sean Eastwood, Isabella's Estiatorio, Geneva