Ingredients
- Leek, Parsnip, and Ginger Soup
This vegetarian and unusual soup is light and delicious. It is based on a recipe from The Soup Bible, Barnes & Noble Books, edited by Debra Mayhew, 2004.
Ingredients:
2 T. olive oil
2 cups sliced leeks
small onion, chopped
2 T. peeled and grated fresh ginger root
6 cups peeled and chopped parsnip (1/2 inch pieces)
1 1/2 cups dry white wine
6 cups vegetable stock
salt and freshly ground black pepper to taste
paprika or pepper relish to garnish
Yield: 6 servings
Description
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