Recipe: Leek, Parsnip and Ginger Soup [edit]

Step 1

1. Heat the oil in a large (4-Quart) pan and add the leeks and ginger.

Step 2

Cook gently for 2 to 3 minutes, until the leeks start to soften.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

NOTES : LEEK, PARSNIP AND GINGER SOUP is a flavorful winter warmer with the added spiciness of fresh ginger. SERVES 4 to 6.*Original recipe used 1-1/4 cups white wine and 6 cups stock. Instead of ricotta, Prevention 97-Jun and Enola Prudhomme's Pretend or Faux

Step 8

Cream may be substituted: process equal parts of cottage cheese and skim milk until smooth; thin as needed.

Step 9

Here's a luncheon or appetizer soup - very soothing.