Recipe - Leek Parsnip And Ginger Soup

1 tablespoon Olive oil; may be doubled
8 ounce Leeks; slice into rings
2 tablespoon Minced ginger root
1 One half pound Parsnips; roughly chopped
One half cup Dry white wine; such as
Sauvignon blanc*
5 Three fourths cup Vegetable stock; or water
Salt and pepper; to taste
6 teaspoon Ricotta cheese; part skim
milk, to garnish
Paprika; to garnish

LEEK, PARSNIP AND GINGER SOUP is a flavorful winter warmer with the added
spiciness of fresh ginger. SERVES 4 to 6. *Original recipe used 1One fourth cups
white wine and 6 cups stock. Instead of ricotta, Prevention 97Jun 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 (4Quart) 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
multigrain/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 1Vegetarian Entertaining (1997) Matthew Drennan and Annie Nichols
(Lorenz: 185967528X). 2phannema@wizard.ucr.edu mcPER SERVING: 422CAL,
10.1G fat (22.0% cff). 3EatLf Mailing List (c) 98Jan Archive.

INDEX: Soups, Tested, Vegetarian, EatLf Archive

Recipe by: Vegetarian Entertaining by Drennan and Nichols

Posted to Digest eatlf.v097.n020 by KitPATh phannema@wizard.ucr.edu on
Jan 19, 1998