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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add a pleasing crunch to this velvety soup by topping it with plain croutons. Ingredients:
3 tablespoons butter |
2 1/2 cups chopped leeks (about 2 large; white and pale green parts only) |
1/2 cup chopped celery |
3 tablespoons minced peeled fresh ginger |
2 large shallots, minced |
1/8 teaspoon cayenne pepper |
4 1/2 cups canned low-salt chicken broth |
1 1/2 pounds parsnips, peeled, coarsely chopped (about 4 cups) |
2 cups half and half |
Directions:
1. Melt butter in heavy large pot over medium heat. Add next 5 ingredients and sauté until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in strainer. Whisk in half and half. (Can be made 1 day ahead. Cover; chill.) Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper.
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