Rainbow Kitchen
(adapted from Bon Appetit)
2 tablespoons butter
2 cups chopped onions
½ cup chopped celery
2 tablespoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
3 cups chicken broth
3 cups parsnips, peeled and coarsely chopped (about one pound)
1 cup 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 if desired. Whisk in half and half. Season with salt and pepper.
Allison's Article:
Rooting for the Roots of Healthy Eating
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.