Gingered Parsnip Bisque

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 2 1/2 cups chopped leeks
• 1/2 cup chopped parsley
• 3 tablespoons minced peeled fresh ginger
• 2 large shallots, minced
• 1/8 teaspoon cayenne pepper
• 4 1/2 cups reduced-sodium chicken broth
• 1 1/2 lbs peeled parsnips, chopped coarsely (4 cups)
• 2 cups half-and-half

Recipe

• 1 melt butter in heavy pot over medium heat.
• 2 add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
• 3 stir in broth and parsnips; bring to boil.
• 4 reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
• 5 cool slightly.
• 6 working in batches, puree soup in blender until smooth.
• 7 strain into another large pot; discard solids in stainer.
• 8 whisk in half and half.
• 9 simmer soup over medium heat until heated through, about 10 minutes.
• 10 season soup with salt and pepper to taste.