NYE 2007 - I tried something different and it worked very well. This is a great soup for a cold night. It is warm and filling.
adapted from The Vegetarian Kitchen
by Linda Fraser
|A.||olive oil||2 tablespoons|
|leeks||8 ounces||Sliced. White and only half the green parts.|
|ginger, fresh||2 tablespoons||Chopped.|
|parsnips||1.5 pounds||Peeled and cut into 0.5 inch slices|
Heat the oil in a big pot and add the leeks and ginger. Cook for 3 minutes.
Add the parsnips and cook another 8 minutes.
Don't let the bits on the bottom of the pan get burned - a little browning is ok.
|B.||dry white wine||1.25 cup|
|vegetable broth||5 cups|
Add wine and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the parsnips are soft.
Remove from heat and let cool for 5 minutes. Salt and pepper to taste.
Put small batches into a blender and purée it. BE CAREFUL with this step. You must leave the lid of the blender slightly ajar to allow the steam to escape. If you don't, you'll have a blast of very hot, gooey stuff all over your kitchen and yourself. You will probably get burned.
My personal technique is to hold the lid slightly off with a thick kitchen towel protecting my hand and preventing little spatters from getting out.
At this point you can cool the soup and hold it in the refrigerator for several hours.
|D.||Ricotta cheese||2 cups||At room temperature.|
|cayenne pepper||to sprinkle|
When ready to serve, re-heat the soup to almost boiling.
Ladle it into bowls, add a dollop of Ricotta to each and sprinkle on the cayenne.
The happy New Year's Eve 2007 dinner club.... and the chef.