Boil chestnuts (adding one bay leaf to the water if you like). Peel them when tepid. If you have no time, you can use vacuum packed ones.

Peel topinambur and potatoes and cut them roughly, trying to maintain a uniform size for cooking.

Clean the leek and cut it into rounds. Brown it in a pan with a little oil.

Add potatoes and topinambur.

Dilute with the vegetable broth, until all the vegetables are covered.

Put a small piece of ginger in infusion (cut differently from the other vegetables). Remove before blending.

Cook for about 20 minutes. Adjust salt.

Mix with a hand blender, directly in the saucepan.

Serve with boiled chestnuts on top, a little olive oil and freshly ground black pepper.