Gingered Parsnip Soup

Gingered Parsnip Soup

INGREDIENTS:

3 medium Leeks, sliced fine

6 medium Parsnips, tender, peeled, chopped medium

2 cloves Garlic, peeled and sliced fine

3 medium potatoes, peeled and sliced ¼ inch

4 “nickels” of Ginger, minced

1 cup white wine

2 cup vegetable stock or water

1 bay Leaf

Salt and white pepper to taste

Neutral flavored oil (such as grapeseed) or butter as needed-around 2 tablespoons

Water as needed

METHOD:

Heat a 4 quart soup pot over medium heat. Once the pot is hot, add the oil or butter to the pot. As soon as the fat is hot, add the leeks and parsnips and sauté until tender.

Add the garlic and ginger, then the thyme. Cook to soften these items.

Add the potatoes. Cook a few minutes to color them a little.

Add the wine, bring to a boil and reduce by 80%.

Add the stock; cook until everything is soft.

Season with salt and white pepper to taste.

Puree in the pot with a stick blender. If you don’t have a stick blender, add the contents to a blender (Not more than 2/3rds full!) and put on the top, cover the top with a thick towel, and start on lowest setting and work up slowly to puree. (This is important. I have seen hot liquid spray out of a blender onto walls and chefs when started at higher speeds!) Thin to desired consistency with water.

Garnish with a streak of yogurt and chervil or mint for a nice look and pleasant tasting garnish.

SERVES: 4

SOURCE: Chef Andrew E. Cohen