Leek, parsnip and ginger soup

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil; may be doubled
8 ounces Leeks; slice into rings
2 tablespoons Minced ginger root
1½ pounds Parsnips; roughly chopped
½ cup Dry white wine; such as Sauvignon blanc*
5¾ cup Vegetable stock; or water
Salt and pepper; to taste
6 teaspoons Ricotta cheese; part skim milk, to garnish
Paprika; to garnish

Directions

LEEK, PARSNIP AND GINGER SOUP is a flavorful winter warmer with the added spiciness of fresh ginger. SERVES 4 to 6. *Original recipe used 1-¼ cups white wine and 6 cups stock. Instead of ricotta, Prevention 97-Jun and Enola Prudhomme's Pretend or Faux Cream may be substituted: process equal parts of cottage cheese and skim milk until smooth; thin as needed.

1. Heat the oil in a large (4-Quart) pan and add the leeks and ginger. Cook gently for 2 to 3 minutes, until the leeks start to soften.

2. Add the parsnips and cook for 7 to 8 minutes until aromatic.

3. Pour in the wine and stock or water and bring to the boil. Reduce the heat and simmer for 20 to 30 minutes or until the parsnips are tender.

4. Puree in a blender until smooth. Season to taste. Reheat and garnish with a swirl of ricotta cheese and a light dusting of paprika. Serve with a multi-grain/seed roll or two.

TIPs: Thin ricotta with skim milk until it is the consistency of double cream. Drizzle two or three circles onto the soup. Use a knife to draw out peaks and paint a moire pattern. Dust with paprika.

SOURCEs 1-Vegetarian Entertaining (1997) Matthew Drennan and Annie Nichols (Lorenz: 185967528X). 2-phannema@... mc-PER SERVING: 422CAL, 10.1G fat (22.0% cff). 3-Eat-Lf Mailing List (c) 98-Jan Archive.

INDEX: Soups, Tested, Vegetarian, Eat-Lf Archive Recipe by: Vegetarian Entertaining by Drennan and Nichols Posted to Digest eat-lf.v097.n020 by KitPATh <phannema@...> on Jan 19, 1998

Related recipes