Spring vegetables

I chanced upon a great spring vegetable soup recipe. It’s easy to make, absolutely delicious and even better reheated. The soup is composed of a puree of parsnips and leeks with ginger. (Recipe shared below.)

The parsnips and leeks came from the garden this spring. They were planted last year and wintered along with the garlic, onions and brussel sprouts. Something about surviving the cold winter brings out the sugars and carmalizes the flavors which only makes this easy soup more wonderful.

Leek, parsnip and ginger soup
from Soup: superb ways with a classic dish, contributing editor Debra Mayhew (2005)

2 tablespoons olive oil
2 cups sliced leeks
2 tablespoons peeled and minced ginger root
5 cups roughly chopped parsnips
1 1/4 cups white wine
5 cups vegetable stock or water
salt and freshly ground black pepper
fromage blanc and paprika, to garnish

1. Saute the leeks and ginger low-medium heat in the oil for 2-3 minutes until the leeks become soft.

2. Add parsnips and cook until they become soft.

3. Add wine and stock/water and bring to a boil. Lower the heat and simmer for 30 minutes until the parsnips are tender.

4. Puree in a blender/food processor until smooth. Season to taste. Reheat and garnish with fromage blanc and a dusting of paprika.

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One Response to Spring vegetables

  1. Debra says:

    I recently enjoyed a creamed version of this soup at a trendy artisan restaurant. If you want this thick soup made richer with cream, add a peeled baking/russet potato to the vegetables and stock. Once the soup is pureed, return to the pot, heat on low and slowly stir in 1-2 cups of cream or half and half. Mark Bittman says the potato and its heft keep the dairy from separating out in cream soups.

    Also, I quadrupled the ginger so it added more zest.

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