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Ingredients: 2 tablespoons olive oil Four small leeks, thoroughly washed and sliced 2 tablespoons fresh ginger root, grated 1-1/2 pounds parsnips, chopped into small pieces 1-1/4 cups of dry white wine 5 cups vegetable broth or water Salt and pepper to taste Paprika (optional) Directions: Heat oil in a large pan over low heat. Add leeks and ginger. Cook until the leeks begin to soften, about two minutes. Add parsnips and cook six minutes. Pour in wine and broth or water and bring to a boil over high heat. Reduce heat and simmer for 15 minutes. Puree in blender until smooth. Season with salt and pepper to taste. Garnish with paprika. Recipe serves four. |