Leek, Parsnip, Ginger soup

from The Vegetarian Kitchen

by Linda Fraser

More super recipes!

NYE 2007 - I tried something different and it worked very well. This is a great soup for a cold night. It is warm and filling.

2 tablespoons olive oil
8 oz of leeks, sliced up
2 tablespoons of chopped fresh ginger
1 1/2 pounds parsnips, cut into half inch slices
1 1/4 cup dry white wine
5 cups vegetable broth
Ricotta Cheese
Cayenne pepper

Heat the oil in a big pot and add the leeks and ginger. Cook for 3 minutes. Add the parsnips and cook another 8 minutes. Don't let the bits on the bottom of the pan get burned - a little browning is ok.

Add wine and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the parsnips are soft.

Remove from heat and let cool for 5 minutes. Salt and pepper to taste.

Put small batches into a blender and puree it. BE CAREFUL with this step. You must leave the lid of the blender slightly ajar to allow the steam to escape. If you don't, you'll have a blast of very hot, gooey stuff all over your kitchen and yourself. My personal technique is to hold the lid slightly off with a thick kitchen towel protecting my hand and preventing little spatters from getting out.

At this step you can cool the soup and hold it in the refrigerator for several hours.

When ready to serve, re-heat the soup to almost boiling. Ladle it into bowls, add a dollop of Ricotta to each and sprinkle on the Cayenne.

The happy New Year's Eve 2007 dinner club.... and the chef.

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