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Ginger Parsnip Soup

Ginger Parsnip Soup

adapted from Bon Appetit 2/2001, to make this a lighter, weeknight affair I would use organic olive oil instead of butter and organic milk instead of half and half….. I’ve done just this and it’s still delicious, if not decadant.

2 Tablespoons organic butter
2 cups chopped organic onions
1/2 cup chopped organic celery
2 tablespoons minced peeled fresh organic ginger
1/8 teaspoon cayenne pepper
3 cups organic chicken broth
3 cups organic parsnips, peeled and coarsely chopped (about one pound)
1 cup organic half and half

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute 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. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.

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