Ingredients

Stock ~ The parings and fibrous inner cores of the parsnips (from Soup, below) 1½ cups leek greens, chopped 2 carrots, peeled and chopped 2 celery stalks with some leaves, diced 5 whole branches cilantro 1 oz. ginger root, peeled and sliced (optional) ½ tsp. salt 7 cups cold water Soup 3 to 4 parsnips, about 7 inches long 4 Tbsp. clarified butter (ghee) 1 medium yellow onion, cut into ½-inch squares 1 Tbsp. curry powder 4 Tbsp. cilantro leaves, chopped 2 to 3 leeks, white parts only (8 ounces), chopped 2 carrots, peeled and diced 2 celery stalks, diced 1 tsp. salt 5 to 6 cups stock (see Stock, above) 1 cup light cream ~ Whole cilantro leaves, for garnish 3 radishes, very thinly sliced, for garnish

Description

Stock ~ The Parings And Fibrous Inner Cores Of The Parsnips (from Soup, Below) 1½ Cups Leek Greens, Chopped 2 Carrots, Peeled And Chopped 2 Celery Stalks With

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